Sweet Corn Cakes
Note: We became obsessed with these when going out for brunch at different Mexican restaurants. Since quarantine, we have really missed going out for brunch. We finally decided to start playing around with the different recipes and find one that we enjoy. This is our go to treat to add to Sunday Brunch but Dr. James loves to snack on these when he comes home from work.
-3cups of butter
-10 ounces frozen corn kernels
-1/3 cup brown sugar
-3 tablespoons cornmeal
-3 tablespoons whipping cream
-¼teaspoon baking powder
Cook Time: 25 minutes
Cook Time: 45 minutes
Cool Down Time: 10-15 minutes
•Pre-heat oven to 350 degrees
•Using a blender –place corn kernels until they blend (should be smooth consistency) –then set aside.
•Whip butter and masa until they have a smooth consistency.
•Add water gradually to masa and butter and continue to whip
.•Add blended corn kernels mixture.
•In a separate mixing bowl –combine brown sugar, whipping cream, cornmeal, salt, & baking powder and mix.
•Add masa/corn kernel/butter mixture to the large mixing bowl and continue to mix.
•Pour all ingredients into a large baking pain and cover with foil.
•Bake for 45 minutes (should have a gold brown finish).
•Remove from oven and allow to cool down for ten minutes.
•Scoop out to small portions.