This is the similar sweet corn pudding-like food seen in Mexican eateries like Chevy’s. Yum! To obtain a nice round appearance, use an ice cream scoop while serving. Despite how incredibly difficult it will be, make sure to share!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 8×8-inch square pan |
Ingredients
- ½ cup butter, softened
- ⅓ cup masa harina
- ¼ cup water
- 2 cups frozen corn, thawed, divided
- ¼ cup cornmeal
- ⅓ cup white sugar
- 2 tablespoons heavy whipping cream
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
- Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
- Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
- Fill a 9×13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8×8-inch dish from water bath and let cool for 10 minutes.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 188 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
OMG my daughter and i used to eat at Chevy’s in Schaumburg, IL. This was like a happy little reward for eating all of your food. I made this and it was perfect. Thanks for posting.
This was really good! I mixed the masa with the water and let it sit while I creamed the butter. I put the dough in an 8-inch round cake pan and cooked it in a pressure cooker instead of the oven (20 minutes high pressure; let pressure drop naturally for 10 minutes) and it worked well. I cut the sugar to 2 Tbsp, but it was still on the sweet side for me. Next time I might cut back to 1 tablespoon. Served it with black beans and rice.
Made as directed! Absolutely delicious
Yummy good! Followed recipe exactly.
Made a double batch with our own frozen corn for a football party. Everyone loved it. It was excellent with chili. And those on gluten free diets were thankful they could have some too.
I followed the recipe verbatim and it turned out pretty good. The next time I’ll shorten the baking time to 45-50 minutes as baking it for 60 minutes turned it to a cornbread consistency.
If people are complaining about the texture being gritty it is because you cant sub cornmeal, which is very coarse and needs to be cooked in boiling hot liquid to soften as a substitute. You have to use Masa, and i could never imagine favorable results being had, by sticking this in the microwave to bake!
Just like what we find in the restaurants! The family LOVED it! I have a family of six and we ate it all and the kids were asking for more. Next time I’ll be doubling the recipe. The only other change I’ll be making is adding a tad more butter & cream to the recipe… I’d like it to hold it’s shape from the ice cream scoop a little bit better. (It was a bit flaky and fell apart as soon as it was touched… but delicious anyway!)