Mexican Sweet Corn Cake is a moist, sweet cake that is perfect as a side dish. It is sugary goodness, that will have them coming back for more.
#396 (Mexican Sweet Corn Cake) - Need (1 ½) cups of corn (or cream corn) (about 1 can), (1/2) Cup of butter (softened), (1/4) Cup Water, (2) TBSP of Heavy whipping cream or Half and Half, and 1 Mexican Sweet Corn Cake Recipe Kit. *You can use a can of cream corn in replace of regular corn. If you use cream corn then SKIP step 2
1st) Preheat the oven to 350 Degrees.
2nd) Take the corn and either add it to a food processor or use a stick blender and purée the corn (Leave a little Chunky).
3rd) In a large bowl combine corn mixture, butter, water, Heavy whipping cream, and recipe kit. MIX WELL
4th) Pour batter into an ungreased 8x8 inch baking pan, then smooth batter all around. Then cover with Aluminum foil.
5th) NOW take the 8x8 pan and place it inside a 9x13 inch baking dish. *1st Fill the 9x13 inch pan 1/3 of the way with water.
6th) Bake for 50-60 minutes, then allow it to cool for 10 minutes.
*Serving Suggestion: Use ice cream scooper to scoop onto the plate, and sprinkle with sugar. Enjoy!