Chi-Chi's Sweet Corn Cake
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INGREDIENTS 1/2 cup butter, softened (1 stick)
1/3 cup masa harina
1/4 cup water
1-1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powderPreheat oven to 350 degrees.
Blend 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 defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt and baking powder. When the ingredients are well blended, pour the mixture into the other ingredients and stir everything together by hand.
Pour corn batter into an 8 x 8-inch baking pan. Cover the pan with aluminum foil. Place this pan into a 13 x 9-inch pan filled 1/3 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, carefully remove the small pan from the larger pan and let sit for at least 10 minutes.