Simple Mexican Sweet Corn Cake Scoopable Recipes

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix all ingredients together in a medium mixing bowl
• 3. I like to use a loaf pan and scoop it out with a ice cream scooper, but you can also use a 9x13 pan. I think it is much more moist with the loaf pan
• 4. Bake for 20-25 minutes in the 13x9 or 30-35 minutes in a loaf pan

Steps:

• 1. Preheat oven to 350*
• 2. In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
• 3. Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
• 4. Stir the blended corn into the butter mixture.
• 5. In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
• 6. Add that to the butter/corn mixture and stir until combined well.
• 7. Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
• Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• 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.
• 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.