Sweet Corn Cake W Agave Nectar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sweet corn cake just like your favorite tex-mex place does it. Ingredients:
1/4 cup butter |
2 tbsp shortening |
1/2 cup masa harina |
3 tbsp cold water |
1 can cream corn |
4 tbsp cornmeal |
1/4 cup agave nectar (you could also use honey, or plain sugar; adjust to taste) |
2 tbsp whipping cream |
1/4 tsp baking powder |
1/3 tsp salt |
Directions:
1. Whip butter and shortening until fluffy and creamy.
2. Add masa harina gradually and mix thoroughly.
3. Add water gradually, mixing thoroughly.
4. Add can of cream corn, stirring into mixture.
5. Mix cornmeal, sugar, whipping cream, bakng powder and salt in large bowl.
6. Add the butter-masa mixture, mix until well blended.
7. Pour mixture into an 8 greased baking pan.
8. Cover with foil, and bake at 350 degrees F until corn cake is form, 40-50 minutes.
9. If you'd like, take the foil off the corn take and turn the broiler on for just a minute or two to golden up the top. Without doing this, it looks a little pale. But it taste fine either way.
10. Allow to stand at room temperature for 5-10 minutes before serving with a scoop or spoon.
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