Wednesday, February 5, 2014

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake
Prep time: 10 min
Cook time: 1 hr

Ingredients:
1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina (I bought mine at our local grocery store in the Mexican food section)
1/2 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 tsp salt
1/2 tsp baking powder
2 Tbsp milk or cream
1 can corn, undrained

Directions:
1. Preheat oven to 350 degrees.  Combine butter, masa harina, 1/4 cup water, and milk in a medium sized bowl and beat until creamy.

2. Add corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.

3. Place corn and liquid from can in food processor and pulse until roughly broken up.  Add to bowl and mix until combined.

4.  Boil a tea pot full of water.  Spread mixture in an ungreased 8x8 square pan and top with foil. 

5. Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.

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