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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 350 degrees F. | 2. Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan. | 3. In a bowl beat the butter until creamy. | 4. Add in the corn flour and water; beat until well combined. | 5. Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture. | 6. In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine. | 7. Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil. | 8. Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water. | 9. Bake for about 50-60 minutes. | 10. Allow to cool for about 15 minutes. | 11. Scoop out with an ice cream scoop. | ---------------------------------------------------------------------------

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	1/2	cup		206.91	43.6563	4.8222	2.1033
water	1/4	cup		0.0	0.0	0.0	0.0
corn	1 1/2	cups	thawed frozen	187.05	40.6725	7.1122	2.9362
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
whipping cream	3	tablespoons		131.4	1.3319999999999999	0.9765	13.9095
salt	1/4	teaspoon		-	-	-	-
baking powder	3/4	teaspoon		1.8285	0.9556	0.0	0.0

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