I expected a cake that was more like a pudding or porridge than a layer cake. That's what I got, so I'm satisfied with the recipe in this regard. We liked both the flavor and texture, and found was just the right amount of "sweet" for us. The cook time and temperature were also just right.
The reasons it's not a five star recipe:
1) The method involves too many steps and results in too many dirty dishes.
2) Call for 1 1/4 c or one 15 oz can creamed corn instead of the labor-intensive route of defrosting frozen whole kernel corn and then putting it through a food processor with a caution to not over-process.
3) 1/2 cup is FAR TOO MUCH butter. When the dish is served warm, melted butter runs out like syrup.
Preheat oven to 350ºF.
In a small bowl, combine masa farina, cornmeal, water and cream. Set aside.
In a medium or large bowl, cream together butter, sugar and salt. (I cut the sugar into the butter with a fork.) Stir in creamed corn, cornmeal mixture and baking powder.
Pour into ungreased 8x8" baking dish. Cover with foil; place on center rack of preheated oven for 50 minutes. Uncover and cook for another 10 minutes. Test for doneness; when a toothpick inserted into the center of the dish comes out clean, the dish is done.
Please note: this recipe does not yield a product which has the same texture as cornbread. It is more the texture of Yorkshire pudding.
I will remake with 1/4c or 1/4c + 2T butter.
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I expected a cake that was more like a pudding or porridge than a layer cake. That's what I...