Ingredients for Mexican Sweet Corn Pudding Bake
- 1/2 cup (1 stick) unsalted butter
- Masa Harina
- 1 cup water
- 2 cups thawed frozen corn
- 1/2 cup yellow cornmeal
- White Sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 teaspoon baking powder
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How to Make Mexican Sweet Corn Pudding Bake
- Preheat oven to 350°F (175°C).
- Grease an 8x8 inch baking pan.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter until light and fluffy.
- Add 1 cup masa harina and 1 cup water to the creamed butter. Beat until well combined.
- In a food processor, pulse 2 cups of thawed frozen corn until coarsely ground. Stir into the creamed mixture.
- In a separate bowl, whisk together 1/2 cup yellow cornmeal, 1 cup granulated sugar, 1 cup heavy whipping cream, 1/2 teaspoon salt, and 1 teaspoon baking powder.
- Gently fold the wet ingredients into the creamed mixture using a wooden spoon or spatula until just combined.
- Pour batter into the prepared 8x8 inch baking pan and spread evenly. Cover the pan tightly with aluminum foil.
- Place the 8x8 inch pan into a larger 13x9 inch baking pan. Pour enough hot water into the larger pan to come about one-third of the way up the sides of the smaller pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for at least 15 minutes before serving.
- Serve warm or at room temperature. Scoop using an ice cream scoop for elegant portions.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
44g
Fat
57g
Carbs
10g
