This is that sweet corn pudding-type stuff they serve in Mexican restaurants like Chevy's. Yum! Serve using an ice cream scoop to get a nice round look. Be sure to share even though that will be REALLY hard to do!

Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 8x8-inch square pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.

  • Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.

  • Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.

  • Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.

Nutrition Facts

216 calories; protein 2.2g 4% DV; carbohydrates 24.1g 8% DV; fat 13.5g 21% DV; cholesterol 35.6mg 12% DV; sodium 188.3mg 8% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
04/10/2013
Simple and just as described......yummy! Thanks for sharing! Read More
(5)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/09/2013
Simple and just as described......yummy! Thanks for sharing! Read More
(5)
Rating: 5 stars
05/06/2013
Just like what we find in the restaurants! The family LOVED it! I have a family of six and we ate it all and the kids were asking for more. Next time I'll be doubling the recipe. The only other change I'll be making is adding a tad more butter & cream to the recipe... I'd like it to hold it's shape from the ice cream scoop a little bit better. (It was a bit flaky and fell apart as soon as it was touched... but delicious anyway!) Read More
(2)
Rating: 4 stars
04/02/2014
If people are complaining about the texture being gritty it is because you cant sub cornmeal which is very coarse and needs to be cooked in boiling hot liquid to soften as a substitute. You have to use Masa and i could never imagine favorable results being had by sticking this in the microwave to bake! Read More
(2)
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Rating: 5 stars
09/29/2014
Made a double batch with our own frozen corn for a football party. Everyone loved it. It was excellent with chili. And those on gluten free diets were thankful they could have some too. Read More
(1)
Rating: 5 stars
09/06/2019
Made as directed! Absolutely delicious Read More
Rating: 4 stars
04/02/2014
I followed the recipe verbatim and it turned out pretty good. The next time I'll shorten the baking time to 45-50 minutes as baking it for 60 minutes turned it to a cornbread consistency. Read More
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Rating: 5 stars
04/04/2016
Yummy good! Followed recipe exactly. Read More
Rating: 4 stars
11/09/2019
This was really good! I mixed the masa with the water and let it sit while I creamed the butter. I put the dough in an 8-inch round cake pan and cooked it in a pressure cooker instead of the oven (20 minutes high pressure; let pressure drop naturally for 10 minutes) and it worked well. I cut the sugar to 2 Tbsp but it was still on the sweet side for me. Next time I might cut back to 1 tablespoon. Served it with black beans and rice. Read More