Mexican Sweet Corn Cake – Gluten Free
A sweet "corn fritter" served in Mexican restaurants across the States
INGREDIENTS
5 ml butter
125 ml Tio Pablo Corn Masa Mix
50 ml cold water (may add more to reach consistency of cookie dough)
375 ml frozen corn kernels, thawed
3 Tbl cornmeal
50 ml sugar
3 Tbl whipping cream
1/4 tsp baking powder
1/4 tsp salt
DIRECTIONS
- Preheat oven to 180 degrees Celsius.
- Whip butter in a mixing bowl and beat until creamy.
- Add Masa harina slowly and mix thoroughly.
- Add water until cookie dough consistency and mix.
- Blend in corn kernels.
- Mix cornmeal, sugar, cream, baking powder, and salt separately in a large bowl.
- Add masa harina mixture and mix until blended.
- Grease a 2-L square pan and pour mixture into pan.
- Cover pan with foil and bake.
- Bake 40-50 minutes at 180 until it is consistency of custard.
- Allow to stand at room temperature for 15 minutes.
- May serve with an ice cream scoop or cut into squares.
Add sliced mild green chile peppers or coriander if a bit of spice is desired.
|
|
|