LindsayDirections In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.**Using a food processor, process thawed corn, but leave chunky. Stir into the butter 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.**Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.**
Sweet Corn Cake Recipe
Ingredients
butter,1/3 cup masa harina,water,corn,cornmeal,white sugar,whipping cream,salt,baking powder
Directions In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.**Using a food processor, process thawed corn, but leave chunky. Stir into the butter 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.**Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.**
Directions In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.**Using a food processor, process thawed corn, but leave chunky. Stir into the butter 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.**Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.**
