Sweet Mexican corn cake, also known as pan de elote, is a moist, scoopable buttery corn cake that is a cross between a warm corn pudding and cornbread. Serve as a side dish with spicy Mexican food, rice and beans, or chili.
INGREDIENTS:
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups fresh corn kernels (or frozen whole-kernel corn, thawed)
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon baking powder
METHOD:
Preheat oven to 350°.
In a medium bowl beat butter until it is creamy. Add the masa harina and water and beat until combined well.
Using a food processor, puree corn, but leave it chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to butter and corn mixture and stir to combine.
Pour batter into an ungreased 8 x 8-inch baking pan. Smooth batter and cover with aluminum foil. Place the pan into a larger baking dish and fill it with warm water about halfway up the sides of the dish.
Bake, covered, for 50 to 60 minutes. Allow to cool for 10 minutes. Remove foil. Use an ice cream or cookie scoop to make small balls for serving.
YIELD: 8 servings
