Sweet Corn Cake

Have you ever encountered a dish you knew you were meant to love?

 

Yep, this is my soul dish.

 

It needs no additional introduction...this is for you, my dear friends.

 

Enjoy...every...bite!

  

1 cup unsalted butter, room temperature

2/3 cup Masa Harina (corn flour)

1/2 cup water

1 cup whole kernel corn, roughly chopped

1/2 cup yellow cornmeal

2/3 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons whole milk

 

In a large bowl beat the two sticks of butter until fluffy. Add the masa and water, mixing until combined.

Next, add the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined.

Scrape the bowl to incorporate any missed dry ingredients before pouring the batter into an ungreased 8xll glass baking dish.

Place the dish into a 9x13 baking dish and fill 1/3 of the way with water.



Here is the water line. I know what you're thinking..."Water bath? I barely have time to bathe myself!" I understand but it makes the cake so evenly cooked...no brown edges here, folks!

 

Place the corn cake into your 350 degree oven and bake for 50 minutes. Remove and let cool for 10 minutes before serving.

Use a spoon or ice cream scoop to dish and serve.

 

Enjoy! (If you missed the delicious and OH.SO.EASY taco soup recipe from yesterday, you can find it here.)