Mexican Corn Cake

Simply spread the cake batter in an 8×8 baking dish, cover it with foil and place that baking dish in a 13×9 baking dish.  Then pour about 3 cups of water into the 13×9 pan and bake as directed.

The extra moisture from the water bath will give the cake its signature texture.

My family loved this Mexican Corn Cake.  They devoured the entire pan of it in one sitting.  This is definitely one recipe that I will be making again!

There is a popular Mexican restaurant chain that makes an incredible side dish called Mexican Corn Cake.  The first time I ordered it, I didn’t know what to expect.  But after the first bite, I was in love.


Mexican Corn Cake Recipe

Prep Time : 10 mins
Cook Time : 1 hrs
Total Time : 1 hrs 10 mins
Course: Side Dish

Ingredients

•     1/2 cup salted butter softened
•     1/3 cup masa harina
•     1/4 cup water
•     2 cups frozen corn thawed
•     1/4 cup P.A.N. cornmeal
•     1/3 cup sugar
•     2 tablespoons heavy cream
•     1/4 teaspoon salt
•     1/2 teaspoon baking powder

Directions:

1. Preheat the oven to 375 degrees.
2. Whip the butter in a mixture until creamy.
3. Add masa harina and water and mix until completely combined.
4. Place the thawed corn in a food processor and pulse a few times. You want some of the corn to be roughly chopped while leaving some kernels whole.
5. Add the chopped corn and cornmeal to the mixer and combine.
6. In a separate bowl whisk together the sugar, cream, salt and baking powder. Pour this mixture into the corn mixture and mix thoroughly.
7. Spread the mixture evenly in an 8"x8" baking dish.
8. Cover tightly with aluminum foil and place into a 9"x13" baking dish.
9. Pour about 3 cups of water into the larger baking dish, to create a water bath.
10. Bake for 50-60 minutes or until the corn cake is cooked through.
11. Remove from the oven and take the smaller dish out of the larger one.
12. Let the corn cake cool for 10 minutes before serving.

 See Full Recipe please visit : Mexican Corn Cake