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Ingredientes
- 1/2 c. (1 stick) butter, softened (use real butter!)
- 1/3 c. Masa Harena (corn flour for used tortillas found in the gourmet flour or possibly Mexican section)
- 1/4 c. water
- 1 1/2 c. frzn corn, thawed
- 1/4 c. cornmeal (for best results use the coarse grind, found in the gourmet flour section)
- 1/3 c. sugar
- 2 Tbsp. heavy cream
- 1/4 tsp salt
- 1/2 tsp baking pwdr
Direcciones
- Preheat oven to 375 degrees F.Blend the butter in a medium bowl with an electric mixer till creamy.
- Add in the corn flour and water to the butter and beat till well-combined.
- Put the defrosted corn into a blender or possibly food processor and, with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the minced corn into the butter and corn flour mix. Add in the cornmeal to the mix. Combine.
- In another medium bowl, mix together the sugar, cream, salt, and baking pwdr. When the ingredients are well-blended, pour the mix into the other bowl and stir everything together by hand.
- Pour the corn batter into an ungreased 8x8-inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil.
- Place this pan into a 13x9-inch pan filled one-third with warm water. Bake for 50 to 60 min, or possibly till the corn cake is cooked through.
- When the corn cake is done, remove the small pan from the water bath in the larger pan and let it sit for at least 10 min. To serve, scoop out each portion with an ice cream scoop or possibly rounded spoon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 3 servings | |
| Calories 501 | |
| Calories from Fat 309 | 62% |
| Total Fat 35.15g | 44% |
| Saturated Fat 21.85g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 629mg | 26% |
| Potassium 182mg | 5% |
| Total Carbs 47.09g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 24.16g | 16% |
| Protein 3.54g | 6% |
