Mexican Sweet Corn Pudding Bake

1. 1

   Set oven to 350 degrees F.

2. 2

   Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.

3. 3

   In a bowl beat the butter until creamy.

4. 4

   Add in the corn flour and water; beat until well combined.

5. 5

   Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.

6. 6

   In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.

7. 7

   Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.

8. 8

   Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.

9. 9

   Bake for about 50-60 minutes.

10. 10

    Allow to cool for about 15 minutes.

11. 11

    Scoop out with an ice cream scoop.

* Per serving · 4 servings · Values may vary.