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mexican sweet corn cake



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Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 6

Cost: $4.72 /serving


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Step 1

Preheat your oven to 350°.

Step 2

In a large bowl beat the two sticks of butter until fluffy and light in color.

Step 3

Add in the masa and the water and mix with an electric hand mixer until combined.

Step 4

Next add in the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined.

Step 5

Scrape the bowl to incorporate any missed dry ingredients before pouring the batter into an un-greased 8x11 glass baking dish and spreading it smooth and evenly.

Step 6

Cover tightly with foil and place the dish into a 9x13 baking dish and then fill the (9x13 pan) 1/3 of the way with water.

Step 7

Place the corn cake into your preheated oven to bake for 50 minutes. Remove and let cool for 10 minutes or so before serving.

Step 8

Use a spoon or ice cream scoop to dish and serve.

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