Sweet Corn Cake Recipe
A Mexican sweet corn cake recipe with spoonbread consistency. Blend masa harina with cornmeal, sugar, butter, and cream for this luscious pudding-cake.
Ingredients
- 0.5 cup butter, softened
- 0.33333334326744 cup masa harina
- 0.25 cup water
- 1.5 cups frozen whole-kernel corn, thawed
- 0.33333334326744 cup white sugar
- 0.25 cup cornmeal
- 2 tablespoons heavy whipping cream
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
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