This is that sweet corn puddingtype stuff they serve in Mexican restaurants like Chevys Yum Serve using an ice cream scoop to get a nice round look Be sure to share even though that will be REALLY hard to do
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
Place 1 cup corn in a blender; blend until smooth. Stir blended corn
remaining 1 cup corn
and cornmeal into masa harina mixture.
Mix sugar
cream
baking powder
and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean
50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.
