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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Light and gluten free, adapted from . I took the sugar out because I don't like sweet cornbread and added some spices. This has a nice soft texture and goes well with my crockpot corny chili. Ingredients:
1/2 cup butter, softened |
1/3 cup cornflour |
1/4 cup water |
1 1/2 cups frozen corn kernels |
1/4 cup cornmeal |
2 tablespoons evaporated skim milk |
1/2 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 375.
2. Thaw corn kernels.
3. Beat butter until creamy.
4. Beat in the masa harina and water.
5. Coarsely chop corn in food processor on low speed.
6. Stir the corn and the cornmeal into the butter mixture.
7. In another bowl, mix together milk, salt and baking powder.
8. Combine the two mixtures until well blended. Do not overstir.
9. Pour the batter into an ungreased pan.
10. Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water.
11. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean.
12. Remove small pan from water and let sit for 10 minutes before serving.
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