Sweet Corn CakeContributed by: Bob's Red Mill Natural FoodsThis is not a firm cornbread recipe, but a soft corn cake that is scooped out of the pan to serve.
Directions
Place butter in a mixing bowl and whip until soft and very fluffy. Add masa harina gradually while continuing to whip. Add water gradually and mix thoroughly. Place the corn in the bowl of a blender or food processor and coarsely chop. Stir the corn into the masa harina mixture.
In a large bowl, mix together the cornmeal, sugar, cream, baking powder and salt. Add the butter-masa harina mixture. Mix lightly until just blended. Pour into a greased 8-inch square pan and cover with foil. Place the pan in a larger pan and pour boiling water halfway up sides of corn cake pan. Bake at 350°F for 40-50 minutes, adding more boiling water if necessary. Remove corn cake from oven and allow to stand at room temperature for 15 minutes before serving. Use a small ice cream scoop to serve. Makes 9 Servings. |
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