Mexican · Dessert
Sweet Corn Cake Bars
A Mexican-style sweet corn cake reimagined as a dense, moist bar, built on masa harina, condensed milk, and butter for a tender crumb with a toasty corn backbone, finished with a cinnamon-spiced coconut cream drizzle.
$0
12 minsPrep
25 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
228Calories
3.7gProtein
13.1gFat
25.6gCarbs
14.4gSugar
1.3gFiber
400mgSodium
61mgChol
8.1gSat Fat
110mgPotassium
70mgCalcium
0.6mgIron
0.2mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and grease a 10x10cm square baking tin, lining the base with a strip of parchment.
2
In a bowl, whisk together the masa harina, baking powder, and salt.
3
In a separate bowl, beat the softened butter and sugar until pale, then mix in the condensed milk, whole milk, and beaten egg until smooth.
4
Fold the dry masa mixture into the wet mixture until just combined into a thick, smooth batter with no lumps.
5
Pour the batter into the prepared tin, smoothing the top with a spatula.
6
Bake for 24-26 minutes until the top is golden and a skewer inserted in the centre comes out clean.
7
Cool the cake in the tin on a wire rack for 10 minutes, then lift out and cool completely.
8
Warm the coconut cream gently and stir in the ground cinnamon, then drizzle over the cooled cake.
9
Cut into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g fine masa harina
- 0.8 oz22g softened butter
- 0.6 oz18g sugar white
- 0.6 oz16g condensed milk
- 0.7 oz20g whole milk
- 3/83/8 eggs, beaten (18g)
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.4 oz10g coconut cream
- 0 oz1g cinnamon ground
