Sweet Corn Cake – a delicious recipe with Butter, Flour, u00bc, Corn, u00bc, White Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F.
2
In a medium bowl, beat the butter until creamy. Add the corn flour and water and blend until well mixed. Set aside.
3
Process the corn in a food processor until it is just a little bit chunky. Stir the corn into the butter mixture.
4
In a separate bowl, stir together the cornmeal, sugar, cream, salt and baking powder. Add all of this into the butter mixture and combine.
5
Spread the batter evenly into an ungreased 8x8 glass baking dish and cover the dish with foil. Place that dish inside a larger glass baking dish (9x13 works well) and fill the larger dish 1/3 of the way with water.
6
Bake in the preheated oven for 50 to 60 minutes, and allow to cool for 10 minutes before serving. It will have a soft pudding-like consistency. After dinner, watch your kids and husband fight over who gets to lick the baking dish.
430
kcal
Calories
27
g
Fat
47
g
Carbs
5
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 cups Butter, 1/3 cups Corn Flour, Masa Harina, 1/4 cups Water, 1 can Corn (15.25 Oz. Size, Drained) Or 2 Cups Fresh Or Frozen Corn, and more.
Yes, 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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