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Ingredients
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½ cup butter
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⅓ cup masa harina
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¼ cup water
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1 ½ cups whole kernel corn
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¼ cup cornmeal
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⅓ cup white sugar
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2 tablespoons heavy cream
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¼ teaspoon salt
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½ teaspoon baking powder
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
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In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
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In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
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Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.
Nutrition Facts (per serving)
169 | Calories |
11g | Fat |
18g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 169 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 7g | 33% |
Cholesterol 29mg | 10% |
Sodium 147mg | 6% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 1g | 5% |
Total Sugars 8g | |
Protein 2g | 3% |
Vitamin C 2mg | 2% |
Calcium 21mg | 2% |
Iron 1mg | 3% |
Potassium 79mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.