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Want something perfectly yummy to bake with baby’s help? Or not so much help? Strap baby on and get to baking!!! These sweet corn cakes are absolutely fabulous! I don’t have a picture of our cakes because we ate them too fast for the camera to even catch! And there are certainly NO leftovers!
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Best Sweet Corn Cakes
*best of all, they are gluten free so our whole family could enjoy!
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Ingredients needed:
1/2 cup butter – softened
1/3 cup maseca – masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn – thawed & processed until chunky in the food processor
1/4 cup cornmeal
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup white sugar
2 tablespoons heavy whipping cream
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Directions:
Preheat oven to 350 degrees.
Beat butter in bowl until creamy. Add the Maseca flour& water. Mix well. Stir processed corn into the butter mixture.
In a separate bowl, mix cornmeal, salt, baking powder, sugar, & cream.
Mix both bowls together & stir to combine.
Pour batter into 8×8 inch ungreased baking pan.
Place pan into a 9×13 inch baking dish filled a third of the way with water.
Bake for 50 – 60 minutes.
Allow to cool for 10 minutes.
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Best tip:
Use an ice cream scoop to serve the corn cakes.
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Enjoy this cutie pie picture of babywearing daddy, Luke, and his his tiny chef on his back in a Beco Butterfly II!
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*happy {baking} & babywearing*
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