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Tex-Mex Sweet Corn Cake
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- #79858
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/3 cup masa harina
1/4 cup warm water
1/4 cup butter, softened
2 tablespoons cream, sour cream or yogurt
1/4 cup cornmeal
1 can (15 ounce size) creamed corn
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
directions
Heat oven to 350 degrees F.
In a 2-cup glass measuring cup with a fork, mix masa harina with warm water. Mix until a cookie dough consistency. Add a little more water if necessary. Mix in softened butter. Stir until fluffy. Mix in cream. Stir until well mixed. Mix in cornmeal. Stir until well mixed.
Pour creamed corn into 1-1/2 qt covered casserole dish. Stir in sugar, baking powder and salt into creamed corn. Mix well. Stir Masa Harina mixture into creamed corn mixture. Mix well. Cover the 1-1/2 qt casserole dish. Place into larger casserole dish filled with water. Bake in this water bath.
Bake at 350 degrees F for 55-60 minutes. Cool for 10-minutes before serving. Serve with ice cream scoop.
added by
reuben_barton
nutrition data
208 calories, 10 grams fat, 31 grams carbohydrates, 3 grams protein per serving.
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