Ingredients for Microwave Mexican Restaurant Sweet Corn Cake
- 1 cup milk
- Water
- 1/2 cup yellow cornmeal
- 1 cup masa harina flour
- 2/3 cup granulated sugar (reduce to 1/3 cup for less sweetness)
- Creamed Corn
- Butter
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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How to Make Microwave Mexican Restaurant Sweet Corn Cake
- In a large bowl, combine 1 cup masa harina flour, 1/2 cup yellow cornmeal, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup whole kernel corn (canned, drained), 1 cup milk, 1 large egg, and 2 tablespoons vegetable oil.
- Whisk until smooth, ensuring there are no dry lumps. Pour batter into a 3-quart, covered, microwave-safe casserole dish.
- Microwave on high for 6 minutes.
- Remove from microwave and stir well, scraping the bottom and sides to loosen any cooked batter.
- Microwave on high for another 6 minutes.
- Remove and stir again, ensuring even cooking. For a firmer cake, microwave for an additional 3 minutes.
- Let stand for a minute or two to cool slightly before serving. Use an ice cream scoop or disher for perfectly portioned cakes.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
38g
Fat
17g
Carbs
9g