1/2 cup softened butter (do not substitute) 1/3 cup corn flour 1/4 cup water 1 can (10 ounce size) creamed corn 1/4 cup corn meal 1/3 cup sugar 2 tablespoons heavy whipping cream (I use regular milk) 1/4 teaspoon salt 1/2 teaspoon baking powder
In a medium bowl beat butter until creamy. Add corn flour and water and beat until well mixed. Stir in corn.
In a separate bowl, mix cornmeal, sugar cream, salt and baking powder. Add to corn mixture and stir to combine. Pour batter into an nongreased 8x8 pan. Cover tightly with aluminum foil. Place pan into a 9 x 13 baking pan that is filled 1/3 with hot water.
Bake at 350 degrees F for 50 - 60 minutes. Allow to cool 10 minutes. Use an ice cream scoop to remove. Serve warm.
The secret to getting it creamy like Don Pablo's is the steaming so it is important to bake it covered and inside a pan of water.
The cake was done nicely and cooked through but it was a little bland. I wasn't sure if I should add more sugar or maybe it needed more salt. I did use generic creamed corn so maybe that was the problem. I don't normally buy creamed corn so maybe a brand name one would have more flavor. Also is it supposed to be white or yellow cornmeal? Would that make a difference with the flavor? Clearly I don't cook this type of dish very often so I just don't know. I do want to try it again though so any input would be appreciated.
Feb 3, 2013
This is exactly like Don Pablo's Sweet bread. So good!
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