A Mexican sweet corn cake with a spoon
bread consistency. Corn flour, or masa harina, is available at
many larger grocers.
Mexican
Spoon Bread
- 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® No Calorie Sweetener, Granulated
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
8x8 inch baking pan. Smooth batter and cover with aluminum foil.
Place pan into a 9x13 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.
Nutrition Information Per
Serving: 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.
