This cake is filled with lots of goodness
Try making corn cake for your next party and your friends will love it.
½ cup butter softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican cornflour 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 cornflour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 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 the pan.