Sweet Corn Cakes

4.6
(73)

This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

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Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
8
Yield:
1 - 8x8 inch pan

Ingredients

  • ½ cup butter, softened

  • cup masa harina

  • ¼ cup water

  • 1 ½ cups frozen corn kernels, thawed

  • ¼ cup cornmeal

  • cup white sugar

  • 2 tablespoons heavy cream

  • ¼ teaspoon salt

  • ½ teaspoon baking powder

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.

  3. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.

  4. 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.

Nutrition Facts (per serving)

207 Calories
13g Fat
22g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 207
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 36mg 12%
Sodium 180mg 8%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 5%
Total Sugars 9g
Protein 2g
Vitamin C 2mg 10%
Calcium 27mg 2%
Iron 1mg 4%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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