Deal of the day
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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

Method

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.

Serve.


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