1/2 c (1 stick) butter; softened
1/3 c Masa harina
1/4 c Water
1 1/2 c Frozen corn; thawed
1/4 c Cornmeal
1/3 c Sugar
2 tb Heavy cream
1/4 ts Salt
1/2 ts Baking powder
I got this recipe from Top Secret Restaurant Recipes by Todd Wilber.
Preheat the oven to 375 degrees F. Blend the butter in a medium bowl with
an electric mixer until creamy. Add the masa harina and water to the butter
and beat until well combined. Put the corn into a blender or food processor
and with short impulses, coarsely chop the corn on low speed. You want to
leave several whole kernels of corn. Stir the chopped corn into the butter
and masa harina mixture. Add the cornmeal mixture. Combine. In another
medium bowl, mix together the sugar, cream, salt, and the baking powder.
When the ingredients are well blended, pour the mixture into the bowl and
stir everything together by hand. Pour the corn batter into an ungreased
8×8 inch baking pan. Smooth the surface of the batter with a spatula. Cover
the pan with aluminum foil. Place this pan into a 13×9-inch pan filled
one-third of the way up with hot water. Bake for 50 to 60 minutes or until
the corn cake is cooked through. When the corn cake is done, remove the
small pan from the larger pan and let it sit for at least 10 minutes. To
serve, scoop out each portion with an ice cream scoop or rounded spoon.
Masa Harina: A Mexican corn flour used to make tortillas. It is usually
found in Latin American groceries and in the supermarket next to the flour.
Serves 8 to 10 as a side dish.
Yields
1 Servings