Table of Contents
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8″ greased baking pan. Cover with foil and bake at 350 degrees F until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares.
Mexican Sweet Corn Cake is moist, sweet corn cake that makes the perfect side dish. It’s easy to make and is naturally gluten free! Preheat the oven to 350 degrees.
These corn cakes utilize corn in 3 ways: masa harina, or corn flour, regular corn meal and whole corn kernels. That’s 3 times the corn flavor! If you’re not familiar with masa harina, it’s a fine corn flour used to make corn tortillas.
Preheat the oven to 425 degrees F. Prepare a 9×5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside. Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.
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