Wednesday, August 8, 2012

Sweet Corn Cakes

 A delicious side dish not for just Mexican meals, but any meal.
My family just loves these and they don’t last long in my kitchen.



    ½ cups Butter, Softened
    ⅓ cups Masa Harina (very Finely Ground Corn Flour )
    ¼ cups Cornmeal
    1-½ cup Whole-kernel Corn, (frozen , Canned Or Fresh )
    ⅓ cups Sugar
    2 Tablespoons Heavy Whipping Cream
    ¼ teaspoons Salt
    ½ teaspoons Baking Powder


In a medium bowl beat butter until it is creamy.
Add the Mexican corn flour and water and beat until well mixed.
Stir corn into the butter mixture, ( if using frozen corn thaw first and if using canned, 
drain first before adding to mixture ).

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. 
Add to corn flour mixture and stir to combine.

Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. 
Place pan into a 9×13 inch baking dish that is filled a third of the way with water,
( this is a water bath ).

Bake in a preheated 350 degree F oven for 50 to 60 minutes.
Allow to cool for 10 minutes.
Then use an ice cream scoop for easy removal from pan.




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