Easy Sweet Corn Cake Recipe

Ingredients

• 0.5 cup butter, softened
• 0.33 cup masa harina
• 0.25 cup water
• 1.5 cups frozen whole-kernel corn, thawed
• 2 tablespoons heavy whipping cream
• 0.33 cup white sugar
• 0.25 cup cornmeal
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• boiling water for water bath

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, beat butter with an electric mixer until it reaches a creamy consistency. Add masa harina and ¼ cup of water, then beat until well combined. Set the mixture aside.
3. Place corn kernels in a food processor bowl. Pulse until the corn is still a bit chunky. Stir the pulsed corn into the butter mixture until it's well incorporated, then stir in heavy cream.
4. In a separate bowl, combine sugar, cornmeal, baking powder, and salt. Stir this dry mixture into the corn mixture until thoroughly combined.
5. Pour the batter into an ungreased 8x8-inch baking pan, and smooth the top of the batter. Cover the pan tightly with aluminum foil, then place it into a larger 9x13-inch baking dish. Carefully add enough boiling water to the baking dish to reach one-third up the sides of the baking pan.
6. Bake in the preheated oven for 50 to 60 minutes, or until the cake is set. Let the cake cool for 10 minutes before serving. Scoop servings using an ice cream scoop for a unique presentation.

Nutrition

• Calories: 273 kcal
• Fat Content: 18 g
• Fiber Content: 2 g
• Sugar Content: 13 g
• Sodium Content: 257 mg
• Protein Content: 3 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g