Recipe by Inspired by Home Cooks
"A Mexican sweet corn cake with a spoon bread consistency. Corn flour, or masa harina, is available at many larger grocers."
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1 1/2 cups
frozen whole-kernel corn, thawed
SPLENDA® No Calorie Sweetener, Granulated
heavy whipping cream
This was easy to put together and tasty! I'm having more of it for lunch tomorrow, and I'm looking forward to it. I used milk instead of heavy whipping cream to save on some calories, but other than that, I followed the recipe to a T.
This is a very tasty recipe! I used regular milk and a can of creamed corn. We ate this with chili and it added a nice sweetness.
We absolutely love Corn Cake, but I have never tried to make it from scratch. I tried this recipe. It was absolutely delicious and authentic. Extremely moist and easy to make! I totally forgot to add the heavy whipping cream, but it really didn't seem to matter. I purposely altered the recipe to use cream corn instead of throwing whole corn into a blender. Since the cream corn has more moisture in it, I also cut back on the water by 50%. Just wonderful. Will definitely reuse this recipe from now on!
WOW, this was a great tasting recipe, excellent texture, loved it! I used 1% milk vs. heavy whipping cream...YUMMY!!!!! I saved it to my recipe box. Thank you for sharing. :)
I have made this at least ten times! The first time that I had made it, I thought it was a little toooo sweet. Therefore I cut the 1/3 cup of Splenda down to 1/4 cup of Organic Cane Sugar. I also use Polenta instead of cornmeal (basically the same thing, but coarser) and regular 2% milk instead of heavy cream. It comes out better each time!
One fun addition: Diced spicy chili peppers! It adds a little flavor, but not too much. :D
Delicious but crumbly. Happy to make again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Spoon Bread
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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