Mexican Sweet Corn Pudding Bake – a delicious recipe with butter, masa harina, water, frozen corn, cornmeal, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven to 350 degrees F.
2
Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
3
In a bowl beat the butter until creamy.
4
Add in the corn flour and water; beat until well combined.
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
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
Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
8
Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
9
Bake for about 50-60 minutes.
10
Allow to cool for about 15 minutes.
11
Scoop out with an ice cream scoop.
398
kcal
Calories
28
g
Fat
38
g
Carbs
4
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 9 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup masa harina, 1/4 cup water, 1 1/2 cups frozen corn, thawed, and more.
Yes, Mexican Sweet Corn Pudding Bake 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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