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Sweet Corn Cakes

Sweet Corn Cakes

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
SUE202

SUE202

This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  3. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
  4. Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
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Reviews

LADYR
78

LADYR

5/28/2004

Mas Harina I found out is: Corn Flour. This is finer than corn meal.

missy
54

missy

3/3/2007

This is so delicious! It is exactly like the sweet corn cake the mexican chain restarants, like El Torito, serve. Usually I buy the mix at the store and make that, but this is so much better. I served it with enchiladas and rice and beans, and it was a big hit. For the masa harina, I read the other reviewer state that what this is, is corn flour. So instead of going out and buying this ingredient, I took cornmeal and ground it up to a flour like texture in the food processor. And it worked perfect. I highly reccomend this recipe. I think the reviewer that stated it was too buttery, and too gooey, expected it to be corn pudding, or something else. This is not that. If it is what you are expecting, the sweet corn cake like served in popular mexican restarants, you won't be disapointed. I will make this every time I make mexican food! Thanks!

Vanny
53

Vanny

2/7/2008

I am gluten-intolerant (cannot have wheat, barley, or rye products) and finding a cornbread recipe made with ONLY corn flour (and not wheat flour) was extremely difficult! Thank you for posting this delicious recipe.

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