Spoon Sweet Corn Cake

6-8
Servings
16m
Prep Time
50-60m
Cook Time
1h 6m
Ready In


"We love this stuff and it's as wonderful as the sweet corn spoon bread served at local Mexican restaurants. This stuff is good. I've increased the amount on occasion when bringing to potlucks."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (73.8 g)
  • Calories 251.6
  • Total Fat - 17.8 g
  • Saturated Fat - 11 g
  • Cholesterol - 47.5 mg
  • Sodium - 269.3 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 12.2 g
  • Protein - 1.8 g
  • Calcium - 45.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

Step 2

Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

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