Sweet Corn Cake Question
I'm dying for sweet corn cake. I had some out last week (with fish tacos and black beans--yum!!!) and have been craving it ever since. I found a recipe--I'll post below--but I'm wondering if I can make it in advance (tonight) for dinner tomorrow night. Since it takes quite awhile to bake, it would be easier to just heat up when I get home from work. Also, if I can make in advance, how do you think would be the best way to reheat it. I wouldn't even have to reheat all of it as hubby won't touch the stuff--it's all for me! :D
Sweet Corn Cake
(A Mexican sweet corn cake with a spoon bread consistency.)
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
-A balanced diet is a cookie in each hand