YUMMY this was good 🙂 (I had to use half and half – and I used less than they called for – because heavy cream was sold out on Thanksgiving day when I made this)
- 12 cup softened butter
- 13 cup masa harina
- 14 cup water
- 1 12 cups corn kernels (frozen, thawed)
- 14 cup cornmeal
- 13 cup white sugar
- 2 tbsps heavy whipping cream
- 14 tsp salt
- 12 tsp baking powder
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Leanne is Cooking 