Mexican Sweet Corn Cake – a delicious recipe with butter, shortening, masa harina, cold water, corn kernels, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Whip butter and shortening in a mixing bowl and beat until creamy.
3
Add Masa harina slowly and mix thoroughly.
4
Add water until cookie dough consistency and mix.
5
Blend in corn kernels.
6
Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
7
Add masa harina mixture and mix until blended.
8
Grease an 8x10 square pan and pour mixture into pan.
9
Cover pan with foil and bake.
10
Bake 40-50 minutes at 350 until it is consistency of custard.
11
Allow to stand at room temperature for 15 minutes.
12
May serve with an ice cream scoop or cut into squares.
13
You may use a food processor and add ingredients as specified above.
260
kcal
Calories
16
g
Fat
29
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup butter, 2 tablespoons shortening, 1/2 cup masa harina, 5 tablespoons cold water (may add more to reach consistency of cookie dough), and more.
Yes, Mexican Sweet Corn Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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