Nutritional Info

Nutrition Facts

Serving Size 1 (28g)

Calories 130
Calories from Fat 99 (76%)
Amount Per Serving %DIV
Total Fat 11g 17%
Saturated Fat 7.2g 36%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 60.7mg 20%
Sodium 119mg 5%
Potassium 23.4mg 0%
Total Carbohydrate 3.9g 1%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 2.2g 4%

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Recipe Description
This cake is sort of like cornbread but much softer and sweeter, almost like corn pudding. You'll find it goes well with just about any Mexican dish.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  butter
1/3 Cup(c)  masa harina
1/4 Cup(c)  water
1 1/2 Cup(c)  frozen com, thawed
1/4 Cup(c)  cornmeal
1/3 Cup(c)  sugar
2 Tablespoon(T)  heavy cream
1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  baking powder


Preheat the oven to 375 degrees F. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal
to the mixture. Combine. In another medium bowl, mix together the sugar, cream, salt and baking powder. When the ingredients are wen blended, pour the mixture into the other bowl and stir everything together by hand. Pour the corn batter into an ungreased 8 by 8 inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13 by 9 inch pan filled one third of the way up with hot water. Bake for 50 to 60 minutes, or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Additional notes

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