Mexican Sweet Corn Cake
This traditional Mexican sweet corn cake is like no other dessert you’ve tried! Soft, moist, and scoopable, it’s perfect as a side dish or dessert.
Equipment
- 8-inch (20-cm) square baking dish
- blender or food processor
- aluminum foil
Ingrediënten
- Nonstick cooking spray
- 10 ounces 284 g frozen yellow corn kernels
- ¼ cup 56 g nondairy butter
- 2 tablespoons 24 g vegetable shortening
- ½ cup 60 g masa harina flour (Maseca brand works well)
- 3 tablespoons 45 ml water
- 3 tablespoons 26 g yellow cornmeal
- ¼ cup 50 g granulated sugar
- 2 tablespoons 30 ml soy creamer or nondairy milk
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20-cm) square baking dish with nonstick cooking spray.
- Use a blender or food processor to chop the corn kernels into small bits.
- Set aside.
- In a large bowl, use an electric mixer to beat the butter and vegetable shortening until well combined.
- Gradually add the masa harina flour to the butter mixture, slowly drizzling in the water while mixing.
- Add the cornmeal, sugar, soy creamer, baking powder, and salt, mixing thoroughly after each addition.
- Add the chopped corn to the mixture and mix on the lowest speed setting.
- The batter should be thick, sticky, and lumpy from the corn.
- Spread the mixture evenly into the prepared baking dish.
- Cover the dish with aluminum foil and bake for 45–50 minutes, or until firm but still moist.
- Remove from the oven, uncover, and let the cake stand for 15 minutes before serving.
- Use an ice cream scoop for perfect portions.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm alongside your main course or as a dessert with a dollop of whipped coconut cream.
Wine Advice:
Pair with a sweet Riesling or a lightly sparkling Moscato for a delicious contrast.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 10 g | Fiber: 2 g | Sugar: 8 g | Salt: 0.4 g
