Sweet Corn Cake
Portion Size: 2 X 2
Ingredients: Yields: 8 Pieces
| Ingredients | Notes: |
| 1/2 cup butter or margarine | |
| 1/3 cup masa harina | (corn flour) |
| 1/4 cup water | |
| 1 1/2 cups frozen whole kernel sweet corn | |
| 1/4 cup cornmeal | |
| 1/3 cup white sugar | |
| 2 tablespoons nonfat milk | |
| 1/4 teaspoon salt | |
| 1/2 teaspoon baking powder |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F. | |
| 2 | In a medium bowl beat margarine until it is creamy. Add the Mexican corn flour and water. | |
| 3 | Beat until well mixed. | |
| 4 | Using a food processor, process corn, but leave chunky. Stir into the margin mixture. | |
| 5 | In a separate bowl, mix cornmeal, sugar milk, slat and baking powder. Add to corn flour mixture and stir to combine. | |
| 6 | Pour batter into sprayed 8X8 once baking pan. | |
| 7 | Smooth batter and cover with aluminum foil. | |
| 8 | Place pan into a 9 X 19 inch baking dish that is filled a third of the way with water. | |
| 9 | Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Serve. | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
