How to make sweet corn cake

Sweet Corn Cake - http://allrecipes.com/recipe/sweet-corn-...

Ingredients

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions

1.In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

2.Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

3.In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

4.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 pan.

El Torito's Sweet Corn Cake - http://www.cdkitchen.com/recipes/recs/51...

INGREDIENTS:

1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces frozen corn kernels, * See Note
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

DIRECTIONS:

1. Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped. Stir into masa mixture.

2. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees F until corn cake is firm, 40 to 50 minutes.

3 Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.

* or use canned cream corn


Mexican Sweet Corn Cake - http://www.ourbestbites.com/2012/05/mexi...

Ingredients:

1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina
1/4 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon baking powder
2 tablespoons milk or cream
1 1/2 cups fresh frozen corn

Instructions:

Preheat oven to 350.

Combine butter, masa harina, and water, and milk/cream, in a medium sized bowl and beat until creamy.

Add corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together. Beat the entire mixture until smooth. Place corn in food processor (I leave mine frozen) and pulse until roughly broken up. Add water and corn to bowl and mix until combined.

Spread mixture in an ungreased 8×8 inch pan and top with foil. Place 8×8 pan inside a 9×13 inch pan and place both pans in oven. Pour hot water in 9×13 inch pan just until it goes about an inch up the sides. Bake for about 55 minutes. Remove from oven, uncover, and let sit 10-15 minutes before serving.