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
For gluten free (GF): Use GF baking powder. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees F. 
2In a medium bowl beat margarine until it is creamy. Add the Mexican corn flour and water.
3Beat until well mixed.
4Using a food processor, process corn, but leave chunky.  Stir into the margin mixture.
5In a separate bowl, mix cornmeal, sugar milk, slat and baking powder. Add to corn flour mixture and stir to combine.
6Pour batter into sprayed 8X8 once baking pan.
7Smooth batter and cover with aluminum foil.
8Place pan into a 9 X 19 inch baking dish that is filled a third of the way with water.
9Bake 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

Jacqueline Larson M.S., R.D.N. and Associates