Green Hatch Chile Sweet Corn Cake
Ingredients
- 1 cup butter, softened
- ⅔ cups masa harina (corn flour)
- ½ cup water, plus more for water bath
- 1½ cups sweet corn, fresh or frozen (thaw if using frozen)
- 1 Anaheim Chile, seeded and diced (optional)
- ½ cup yellow cornmeal
- ⅔ cup sugar
- 1½ tsp. baking powder
- 2 tsp. TRKGreen Hatch Chile Global Fusion Rub
- 4 Tbsp. heavy cream
Preparation
- 1. Preheat the oven to 350°F.
- 2. In a large bowl, use a hand mixer to beat the butter until fluffy (about 2 minutes). Add the masa harina and water and beat until well combined.
- 3. Add in the corn, chile (if using), cornmeal, sugar, baking powder and Green Hatch Chile. Stir until fully incorporated. Pour in the heavy cream and stir again until combined.
- 4. Spoon the batter into an ungreased 8×11″ baking dish and spread until it is smooth and even.
- 5. Cover tightly with foil and place the dish into a 9×13″ baking dish. Fill the 9×13″ baking dish with water until it is ⅓ of the way full. Place into the preheated oven and bake for 1 hour to 1 hour and 10 minutes, or until set. Allow to cool for 5-10 minutes before serving.