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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth. | 3. Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture. | 4. Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil. | 5. Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water. | 6. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes. | ---------------------------------------------------------------------------

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
corn	2	cups	thawed divided	249.4	54.23	9.482999999999999	3.915
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
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/4	teaspoon		-	-	-	-

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