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!
Best Sweet Corn Cakes
*best of all, they are gluten free so our whole family could enjoy!
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
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.
Use an ice cream scoop to serve the corn cakes.
Enjoy this cutie pie picture of babywearing daddy, Luke, and his his tiny chef on his back in a Beco Butterfly II!