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.
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Ingredients
- 1/2 cup butter, softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 1/2 cups frozen whole-kernel corn, thawed
- 1/3 cup white sugar
- 1/4 cup cornmeal
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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