Butter, to grease a 9×13-inch dish or pan
5 cups fresh corn removed from cob, about 7–8 ears
½ cup whole milk
1/3 cup heavy cream
¼ cup water
2/3 cup granulated sugar
12 tablespoons butter melted (1 ½ sticks)
4 tablespoons lard melted (1/4 cup)
2/3 cup fine corn meal (if you can’t find fine, place coarse corn meal into a small food processor and process to a fine grain)
1 cup masa harina (corn flour)
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon cayenne pepper
Preheat oven to 350 degrees F and put a tea kettle on to boil.
Butter a 9×13-inch baking dish, then set aside.
Remove corn kernels from cobs (see this easy method) and place into a food processor.
Add milk, cream, water and sugar and pulse just until the mixture is coarse and the corn is just slightly broken up.
Add the melted butter and lard and pulse to combine.
In a large bowl mix corn meal, masa harina, salt, baking powder and cayenne.
Add the corn mixture to the dry ingredients and stir to combine then let the batter sit for ten minutes so the dry ingredients can absorb the wet.
Pour the batter into the prepared dish then place the filled dish or pan into a larger pan for the water bath.
Open the oven and slide out a rack and place the double pans onto the rack and pour the hot water into the outer pan until it comes half way up the corn cake pan. Be careful not to overspill into the corn cake pan.
Bake for 50-55 minutes until the mixture is set. The best way to tell is to gently touch the top in the center. If it is still liquidy, bake for five more minutes. The finished cake is very soft in texture so the bake time should not extend 55 minutes or it will dry out. There are no raw eggs in the batter so lean towards slightly undercooked than overcooked if you are not sure.
Remove from oven and scoop over chili, or serve along sides roasted meats or spicy dishes as a side. Serve hot but can also be served room temperature or cold.
Keywords: Mexican Sweet Corn Cake, sweet corn spoon bread