Rating: 4.5 stars
743 Ratings
  • 5 star values: 600
  • 4 star values: 105
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 3

A Mexican sweet corn cake with a spoon bread consistency.

Recipe Summary

cook:
1 hr
total:
1 hr 15 mins
prep:
15 mins
Servings:
6
Yield:
1 - 8x8 inch pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

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  • 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.

Nutrition Facts

273 calories; protein 2.6g; carbohydrates 27.9g; fat 18.1g; cholesterol 47.5mg; sodium 256.9mg. Full Nutrition
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