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Sweet corn cake
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| Bob’s Sweet Corn Cake (gluten-free) 1 can (15.25-oz) whole kernel sweet corn, drained (using sweet corn is key! There’s a big taste difference between sweet and regular corn!) | |
| 1/2 cup | masa harina |
| 3 Tablespoons | yellow cornmeal |
| 1/4 teaspoon | baking powder |
| 1/4 teaspoon | salt |
| 3-1/2 Tablespoons | light or regular butter, softened |
| 1/4 cup | honey |
| 3 Tablespoons | water |
| 2 Tablespoons | skim milk |
Preheat oven to 350° F. Spray an 8” square baking pan with non-stick cooking spray and set aside.
Place sweet corn kernels in blender and blend until partially pureed but still slightly chunky. Set aside.
In a small bowl, stir together masa harina, cornmeal, baking powder, and salt. Set aside.
With electric mixer, beat butter until fluffy. Add honey, pureed corn, water, and milk.
Add dry ingredients to wet ingredients and mix until combined.
Pour batter into prepared baking pan. Cover pan with aluminum foil and bake 35-45 minutes, or until sweet corn cake is firm yet moist.
Allow sweet corn cake to cool 10 minutes before serving. Slice into squares or scoop out portions with an ice cream scoop.
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