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Recipe Sweet Corn Cake (Bread)

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Required Ingredients:

  • 1/2 cup butter, softened
  • 1/3 cup masa harina
  • 1/4 cup water
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 1/4 cup cornmeal
  • 1/3 cup white sugar
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Preparing/Cooking:

  • 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.
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