Mexican Sweet Corn Cake Food

SWEET MEXICAN CORN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
• Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SWEET CORN CAKE

Steps:

• 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 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 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.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat oven to 350°F.
• Whip butter and shortening in a mixing bowl and beat until creamy.
• Add Masa harina slowly and mix thoroughly.
• Add water until cookie dough consistency and mix.
• Blend in corn kernels.
• Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
• Add masa harina mixture and mix until blended.
• Grease an 8x10 square pan and pour mixture into pan.
• Cover pan with foil and bake.
• Bake 40-50 minutes at 350 until it is consistency of custard.
• Allow to stand at room temperature for 15 minutes.
• May serve with an ice cream scoop or cut into squares.
• You may use a food processor and add ingredients as specified above.

MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE

Steps:

• Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
• Cover and microwave on high for 6-minutes.
• Stir well. Stir bottom and sides of dish well to remove any dry lumps.
• Cover and microwave on high for another 6-minutes.
• Stir well. Stir bottom and sides of dish well to remove any large lumps.
• Serve warm using an ice cream scoop or disher.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.