Description
Sweet Corn Cake is a Mexican-inspired corn dessert with buttery flavor and a soft spoonable texture made from masa harina, cornmeal, and sweet corn.
Ingredients
Scale
- 1/2 cup butter softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 1/2 cups frozen whole-kernel corn thawed
- 2 tablespoons heavy cream
- 1/3 cup white sugar
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Boiling water for water bath
Instructions
- Preheat oven to 350°F (175°C).
- Beat softened butter until creamy then mix in masa harina and water until well combined.
- Pulse corn in a food processor until slightly chunky.
- Stir corn into butter mixture then mix in heavy cream.
- Combine sugar cornmeal baking powder and salt in a separate bowl.
- Stir dry ingredients into the corn mixture until fully combined.
- Pour batter into an ungreased 8×8-inch baking pan and smooth the top.
- Cover pan with foil and place inside a larger 9×13-inch baking dish.
- Add boiling water to the outer dish until it reaches one third up the sides of the inner pan.
- Bake for 50 to 60 minutes until set but still soft in the center.
- Cool for about 10 minutes then scoop servings using an ice cream scoop.
Notes
- Do not over-process the corn so the cake keeps texture.
- The water bath helps create the signature soft spoonable consistency.
- Serve warm for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 295
- Sugar: 13
- Sodium: 215
- Fat: 17
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 48