This cake is loaded up with heaps of goodness.
Have a go at making corn cake for your next party and your companions will adore it.
½ cup margarine mellowed
⅓ cup masa harina
¼ cup water
1 ½ cups frozen entire bit corn, defrosted
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons hefty whipping cream
¼ teaspoon salt
½ teaspoon heating powder
In a medium bowl beat margarine until it is smooth. Add the Mexican cornflour and water and beat until all around blended.
Utilizing a food processor, measure defrosted corn, however leave thick. Mix into the spread blend.
In a different bowl, blend cornmeal, sugar, cream, salt, and heating powder. Add to cornflour combination and mix to consolidate. Empty hitter into an ungreased 8x8 inch heating skillet. Smooth player and cover with aluminum foil. Spot container into a 9x13 inch heating dish that is filled 33% of the path with water.
Heat in a preheated 350-degree broiler F (175 degrees C) stove for 50 to an hour. Permit to cool for 10 minutes. Utilize a frozen yogurt scoop for simple expulsion from the dish.
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