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Ingredients
| salted butter: 1/2 cup (softened) |
| white corn flour: 1/3 cup |
| water: 1/4 cup |
| frozen sweet yellow corn kernels: 1 1/2 cups |
| cornmeal: 1/4 cup |
| nonfat canned evaporated milk: 2 Tbl |
| salt: 1/2 tsp |
| ground red pepper: 1/2 tsp |
| baking powder: 1/2 tsp |
Corn Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- Preheat oven to 375.
- Thaw corn kernels.
- Beat butter until creamy.
- Beat in the masa harina and water.
- Coarsely chop corn in food processor on low speed.
- Stir the corn and the cornmeal into the butter mixture.
- In another bowl, mix together milk, salt and baking powder.
- Combine the two mixtures until well blended. Do not overstir.
- Pour the batter into an ungreased pan.
- Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean.
- Remove small pan from water and let sit for 10 minutes before serving.