Sweet corn cake
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Sweet corn cake
  Sweet    Corn    Appetizers    Breakfast    Mexican    Cakes  
Last updated 6/12/2012 1:25:48 AM. Recipe ID 59899. Report a problem with this recipe.
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      Title: Sweet corn cake
 Categories: Appetizers, Breads, Breakfast, Mexican
      Yield: 8 Servings
 
 
      1/2 c  butter -- softened
      1/3 c  masa harina
      1/4 c  water
        1 pk frozen corn -- 10 ounce,
  :          thawed
      1/3 c  sugar
        3 TB yellow corn meal
        2 TB heavy cream
      1/4 ts baking powder
      1/4 ts salt
  
  Heat oven to 350F.  Grease an 8-inch square baking pan. Beat butter
  in a large mixer bowl until creamy. Gradually beat in masa harina. On
  low speed, beat in 1/4 cup water. In food processor, process corn
  until coarsely chopped. Stir into masa mixture.  Combine sugar,
  cornmeal, heavy cream, baking powder and salt in small bowl. Stir
  into corn mixture. Pour into prepared pan; cover with foil.  Place in
  larger baking pan and pour boiling water halfway up side of pan. Bake
  50 minutes until set. Carefully remove pan from hot water. Uncover
  and let stand 15 minutes. Sprinkle with sliced chiles and parsley if
  desired.
  
  




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Recipe ID 59899 (Apr 03, 2005)

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