Spanish Sweet Corn Cake
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup butter or margarine, softened1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets)1/4 cup water1 package (10 oz.) frozen corn, thawed1/3 cup sugar3 tbsp. yellow cornmeal2 tbsp. whipping cream1/4 tsp. baking powder1/4 tsp. salt
With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water.
Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350°F for 50 minutes ot until set.
Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley, if desired.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ASULLYTN.
Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350°F for 50 minutes ot until set.
Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley, if desired.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ASULLYTN.
Nutritional Info Amount Per Serving
- Calories: 207.3
- Total Fat: 12.9 g
- Cholesterol: 34.0 mg
- Sodium: 88.8 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 0.6 g
- Protein: 2.1 g
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