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Spanish Sweet Corn Cake takes several minutes to prepare.

Spanish Sweet Corn Cake takes 50 minutes to cook.

Spanish Sweet Corn Cake makes 8 servings.

The ingredients for Spanish Sweet Corn Cake are:

1/2 cup butter or margarine, softened
1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets)
1/4 cup water
1 package (10 oz.) frozen corn, thawed
1/3 cup sugar
3 tbsp. yellow cornmeal
2 tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt

Here is how you make Spanish Sweet Corn Cake:

With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350°F for 50 minutes ot until set. Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley, if desired. Makes 8 servings. Number of Servings: 8Recipe submitted by SparkPeople user ASULLYTN.

The nutritional information for Spanish Sweet Corn Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 207.3

• Total Fat: 12.9 g
• Cholesterol: 34.0 mg
• Sodium: 88.8 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 0.6 g
• Protein: 2.1 g

Spanish Sweet Corn Cake is Mexican cuisine.