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Mexican Sweet Corn Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.6046
Energy (kCal)1562.9044
Carbohydrates (g)202.3485
Total fats (g)75.2596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Whip butter and shortening in a mixing bowl and beat until creamy. | 3. Add Masa harina slowly and mix thoroughly. | 4. Add water until cookie dough consistency and mix. | 5. Blend in corn kernels. | 6. Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl. | 7. Add masa harina mixture and mix until blended. | 8. Grease an 8x10 square pan and pour mixture into pan. | 9. Cover pan with foil and bake. | 10. Bake 40-50 minutes at 350 until it is consistency of custard. | 11. Allow to stand at room temperature for 15 minutes. | 12. May serve with an ice cream scoop or cut into squares. | 13. You may use a food processor and add ingredients as specified above. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup 342.0 15.714 10.686 28.8
    shortening 2 tablespoons 226.304 0.0 0.0 25.6
    masa harina 1/2 cup 206.91 43.6563 4.8222 2.1033
    cold water 5 tablespoons 0.0 0.0 0.0 0.0
    corn kernel 10 ounces frozen 371.3784 73.3401 10.2625 4.0256
    cornmeal 3 tablespoons 82.8075 17.5886 1.8574 0.8212
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    whipping cream 3 tablespoons 131.4 1.3319999999999999 0.9765 13.9095
    baking powder 1/4 teaspoon 0.6095 0.3185 0.0 0.0
    salt 1/4 teaspoon - - - -

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



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