-
-
My review
Sweet Corn Cake
Lee Ann Clarke
"A Mexican sweet corn cake with a spoon bread consistency."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 273 calsOriginal recipe yields 6 servings (1 - 8x8 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 273 calories; 18.1 g fat; 27.9 g carbohydrates; 2.6 g protein; 47 mg cholesterol; 257 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 543714 Ratings
-
-
-
-
-
Most helpful positive review
12/18/2004
I've made this corn cake many times and I absolutely love it. It is especially delicious on top of chilli. I always double the recipe becuase it goes FAST. I've made some changes that make it ev...
Most helpful critical review
3/23/2012
Not to my liking. Too sweet and too much fat.
Most helpful
Most positive
Least positive
Newest
12/18/2004
I've made this corn cake many times and I absolutely love it. It is especially delicious on top of chilli. I always double the recipe becuase it goes FAST. I've made some changes that make it ev...
2/13/2007
This turned out great with a few modifications...mostly to make it healthier. I used 1/4 c of butter (recipe calls for 1/2 c) and that was plenty. Instead of 1/3 c of sugar I used 1/4 c Splend...
10/17/2002
I used less butter and just ground up some corn meal for the masa harina, and it turned out great. It was meant to be for dessert, but my gang didn't want to wait! We'll definitely be makign t...
10/17/2002
Loved it! I used cream corn and Canned corn and left out the cream. Delicious!!
1/29/2002
This is wonderful! It reminds me of what you get at Don Pablo's. I couldn't find any of the masa harina except in a 10 lb bag and that was too much. I did what a previous reviewer did and use...
11/24/2001
YUMMY! My family told me this was better than you get at Chevy's or EL Toritos. Everyone wanted the recipe. I think I may try the advice of another reviewer and lighten up on the fat though, ...
6/28/2002
Got alot of raves--"just like our favorite mexican chain"--Flavor was great, but it had a little too much corn for my taste--will reduce next time.
5/16/2002
My whole family loved this dish. I used milk instead of heavy cream. We will have this again soon.