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BREADS:
Sweet Cornbread
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Sweet
Corn Bread |
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A cross between
cake and pudding...
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1
stick |
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unsalted butter, at room temperature |
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2
Tbs |
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shortening |
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1
large |
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egg |
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1
cup |
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Masa
Harina |
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6
Tbs |
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cold
water |
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16
oz |
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package frozen corn kernels, thawed and
chopped |
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½
cup |
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granulated sugar |
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6
Tbs |
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cornmeal |
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¼
cup |
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heavy whipping cream |
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1
tsp |
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baking powder |
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½
tsp |
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salt |
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1 |
Preheat oven
to 350 degrees F. Grease 8" square baking pan. |
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2 |
Beat butter
and shortening in a large bowl until fluffy.
Beat in egg. Gradually beat in Masa Harina, then
water. Stir in remaining ingredients. |
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3 |
Transfer to
prepared pan. Cover with foil and bake until
firm to touch (about 50 minutes). Remove from
oven and let cool for 15 minutes. Cut into
squares and serve warm. |
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Servings: 6 |
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Cooking Tips |
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*Masa Harina is corn
tortilla mix. |
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