YES! Just like the corn cake from El Torito but BETTER! Suggest doubling the recipe because this will be the first thing to go at your next fiesta.
Ingredients:
1/2 cup butter, softened (1 stick)
1/3 cup masa harina = Mexican Corn Flour (Brand Name: Maseca)
1/4 cup water
1 1/2 cups of frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup of white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Directions:
1. In a medium bowl, beat butter until creamy. Add the Masa Harina (corn flour) and water. Beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, and baking power. Add to corn flour mixture and stir to combine. Pour batter in an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil.
4. Place pan into a 9×13 inch baking dish that is filled a third of the way with water. If you don’t want it super moist, then don’t use the water bath or put foil over it. If you don’t use a water bath, it will come out a little crispy along the edges which is not a bad thing.
5. Bake in preheated 350 degree oven for 50-60 minutes. Allow to cool for 5 minutes. Use a butter ball scoop or ice cream scoop for easy removal from pan.
Serve with your favorite Mexican meal alongside Tamales, Tacos, or Enchiladas. *Double this recipe, because everyone will want seconds!
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