Today I share an awesome tried and true recipe, a favorite side dish to any Mexican meal, sweet corn cake! Just like the sweet corn side dish served at your favorite Mexican restaurants.
1/2 cup butter, softened
1/3 cup flour dough
1/4 cup water
1 1/2 cups frozen whole grain corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons of heavy whipped cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl, whisk the butter until creamy. Add the Mexican cornmeal and water and beat until well blended.
Using a food processor, process the thawed corn, but leave the pieces. Stir into the butter mixture.
In a separate bowl, mix the cornmeal, sugar, cream, salt and baking powder. Add to cornmeal mixture and stir to combine. Pour dough into an 8×8-inch ungreased baking pan. Smooth dough and cover with aluminum foil. Place the pan on a 9×13-inch baking sheet that fills a third of the way with water.
Bake in a preheated oven at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cool for 10 minutes. Use an ice cream scoop to easily remove it from the pan.