||Corn Kernels, Fresh, Canned or Frozen
||Cornmeal, Fine Grind
||Golden Masa Harina Corn Flour
||Place butter in a mixing bowl and whip until soft and very fluffy. Add masa harina gradually while continuing to whip. Add water gradually and mix thoroughly. Place the corn in the bowl of a blender or food processor and coarsely chop. Stir the corn into the masa harina mixture.
||In a large bowl, mix together the cornmeal, sugar, cream, baking powder and salt. Add the butter-masa harina mixture. Mix lightly until just blended. Pour into a greased 8-inch square pan and cover with foil. Place the pan in a larger pan and pour boiling water halfway up sides of corn cake pan. Bake at 350F for 40-50 minutes, adding more boiling water if necessary.
||Remove corn cake from oven and allow to stand at room temperature for 15 minutes before serving. Use a small ice cream scoop to serve.
Makes 9 Servings.
Double Active Baking Powder|
Double active baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Gluten Free Masa Harina Corn Flour
Masa Harina Flour is used to make authentic Mexican tortillas. It is made from corn soaked in lime then dried before grinding.
All natural organic corn flour is stone ground coarsely from yellow corn. It is comprised of the entire corn kernel; pericarp, endosperm, and germ. Use for any baking and for making delicious corn bread!
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.