Sweet Corn Cake You Have To Try

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Sweet Corn Cake

"A Mexican candy corn cake with a spoon bread consistency."

Ingredients :

half cup butter, softened
1/three cup masa harina
1/four cup water
1 half of cups frozen entire-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/four teaspoon salt
half of teaspoon baking powder

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

In a medium bowl beat butter till it's far creamy. Add the Mexican corn flour and water and beat till properly combined.
Using a meals processor, method thawed corn, but depart chunky. Stir into the butter combination.
In a separate bowl, blend cornmeal, sugar, cream, salt, and baking powder. Add to corn flour aggregate and stir to mix. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 diploma oven F (one hundred seventy five ranges C) oven for 50 to 60 mins. Allow to chill for 10 minutes. Use an ice cream scoop for clean elimination from pan.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it evenly, and make smooth-up less difficult.

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