Sweet Corn Cakes Popular Recipes

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Sweet Corn Cakes

"This smooth and scrumptious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each element with an ice cream scoop or rounded spoon."

Ingredients :

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 half cups frozen corn kernels, thawed
1/four cup cornmeal
1/three cup white sugar
2 tablespoons heavy cream
1/four teaspoon salt
1/2 teaspoon baking powder

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Preheat oven to 375 stages F (one hundred ninety levels C).
In a medium bowl, beat butter with an electric powered mixer till creamy. Beat inside the masa harina and water until well mixed.
Put the corn in a blender or meals processor and coarsely chop on low velocity. Stir the corn and the cornmeal into the butter combination. In some other bowl, blend collectively the sugar, cream, salt and baking powder. Combine the two mixtures until nicely mixed. Pour the batter into an ungreased 8x8 pan.
Cover the pan with foil and place into a 9x13 inch pan stuffed three/4 inch high with hot water. Bake in preheated oven for fifty to 60 minutes, until a toothpick inserted into middle of the cake comes out clean. Remove small pan from water and permit sit for 10 mins earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it calmly, and make smooth-up simpler.

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