“The masa harina combines with sugar, butter, and cream to create a luscious pudding cake with the consistency of spoon bread. This is a terrific side dish for any Mexican meal. It’s also delicious spooned on top of chili.” ~ AllRecipes.com
I followed the recipe as directed, without any changes. It was perfect! I am so thrilled to finally have this one in my recipe box! I will be making this for more than just Mexican dinners, I plan on making it for our Easter dinner too. This wonderful side dish goes with so many meals.
In the comments section on AllRecipes.com, reviewers stated over and over how this tasted just like the side dish served at Chevys Fresh Mex, El Torito , Chi Chi’s, and other Mexican restaurants – I agree!
Tip – if you are feeding a large crowd, more than 5 people, you will want to double this recipe. Be sure to read the comments section on AllRecipes.com for adaptations and tips.
Sweet Corn Cake
- 1/2 cup butter, softened
- 1/2 cup masa harina
- 1/4 cup water
- 1 1/2 cups corn frozen whole-kernel corn, thawed
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Try this recipe alongside – Easy Oven-Baked Fajitas, Slow Cooker Shredded Chicken Tacos, Awesome 3-Ingredient Crock Pot Shredded Beef Tacos.
Sharing this recipe at Weekend Potluck.
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