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Sweet Corn Cake

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.5717
Energy (kCal)1570.634
Carbohydrates (g)206.811
Total fats (g)73.9244
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. | 2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. | 3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. | 4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    masa harina 1/3 cup 137.94 29.1042 3.2148 1.4022
    water 1/4 cup 0.0 0.0 0.0 0.0
    kernel corn 1 1/2 cups thawed 277.065 54.715 7.6563 3.0033
    cornmeal 1/4 cup 110.41 23.4514 2.4766 1.0949
    white sugar 1/3 cup 258.0 66.6533 0.0 0.0
    heavy whipping cream 2 tablespoons 102.0 0.8220000000000001 0.852 10.824000000000002
    salt 1/4 teaspoon - - - -
    baking powder 1/2 teaspoon 1.219 0.6371 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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