A soft, tender sweet and savory corn cake that works great as a side dish to your favorite Mexican meal or scoop some and add it to your chili. Your life will be forever changed.
Course Side Dishes
Keyword corn, corn cake, masa harina, sweet corn
Prep Time 15mins
Cook Time 1hr
Total Time 1hr15mins
Author Laurie McNamara
2/3cupmasa harina(corn flour)
1cupsweet cornroughly chopped
1/2cupwaterplus more for water bath
4tablespoonsheavy creamor whole milk
Preheat your oven to 350°.
In a mixing bowl, measure and add masa harina, yellow cornmeal, sugar, baking powder and fine salt. Whisk to combine.
Next add in the sweet corn that has been roughly chopped.You can do this either by placing the thawed corn on a cutting board and use a knife to chop, or pulse a few times in a personal blender or mini food processor.
Lastly add in melted unsalted butter, water and heavy cream. Mix until combined.
Pour the batter into an (un-greased) 2-quart oven safe baking dish. Tap it a few times so the top evens out.
Cover tightly with foil and bake on the middle rack of your preheated oven for 1 hour, rotating halfway through baking.ORCover tightly with foil and place the dish into a 9x13 baking dish and then fill up the larger pan 1/3 of the way with water and bake for 1 hour. This keeps the corn cake from browning and will give you a less crumbly texture. It all depends on what you prefer.
Once baked, let cool for 10 minutes before serving.
Use a spoon or ice cream scoop to dish and serve the sweet corn cake.