Mexican Spoon Bread
A Mexican sweet corn cake with a spoon bread consistency. Corn flour, or masa harina, is available at many supermarkets.
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, Splenda® Granulated Sweetener, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8x2-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 13x9x2-inch baking dish that is filled a third of the way with water.
- Bake in a preheated 400°F (205°C)) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Makes 6 servings.
Note: Recipe inspired by home cooks and has not been tested by the Splenda® Test Kitchens.
Nutritional Information Per Serving (1/6 of recipe): Calories: 230; Calories from Fat: 160; Total Fat: 18g; Saturated Fat: 11g; Cholesterol: 50mg; Sodium: 300mg; Total Carbs: 17g; Dietary Fiber: 2g; Sugars: 3g; Protein: 3g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.