This delightful cake features a harmonious blend of fresh corn and masa harina, creating a moist and flavorful dish that's perfect for any occasion.
Ingredients
1 cup butter
1 cup masa harina
1/2 cup water
2 cups fresh corn
1/2 cup sugar
1 cup cornmeal
1/2 cup cream
2 teaspoons baking powder
1/2 teaspoon salt
Method
Preheat your oven to 350°F (175°C).
In a mixing bowl, beat the butter until creamy. Gradually mix in masa harina and water until smooth, then set this mixture aside.
Pulse fresh corn kernels in a food processor until they are still a bit chunky, then gently fold this corn into the butter mixture until well incorporated.
In another bowl, combine sugar, cornmeal, cream, baking powder, and salt, whisking until everything is mixed well. Slowly add this dry mix to the masa harina blend and stir until just combined.
Transfer the batter into an ungreased 8x8-inch baking dish, smoothing the top. Cover the dish tightly with aluminum foil and place it inside a larger 9x13-inch baking pan. Pour water into the larger pan until it reaches about a third of the way up the sides of the smaller pan.
Bake in the preheated oven for 50 to 60 minutes. Once done, let it cool for 10 minutes before serving, using an ice cream scoop for easy portions.
