Mexican Sweet Corn Cake
yield: 4
total time: 70 minutes
Ingredients
- 1/2 cup butter softened, use real butter, not margarine
- 1/3 cup masa harina
- 1/4 cup water
- 1/4 cup corn meal
- 1/3 cup sugar
- 1/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 2 tablespoons milk or cream
- 1 1/2 cups frozen corn fresh
Nutrition
- Calories : 370 calories
- Carbohydrate : 38 grams
- Cholesterol : 60 milligrams
- Fat : 24 grams
- Fiber : 3 grams
- Protein : 3 grams
- SaturatedFat : 15 grams
- Sodium : 390 milligrams
- Sugar : 19 grams
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