This traditional Mexican corn cake is a decadent dessert, rich in flavors and texture. Made with coarse cornmeal and corn kernels, it's both buttery, creamy and deliciously crumbly. Almost like bread, but not quite. Perfect for coffee or breakfast.

  • Step 1Preheat 350 degree oven F.
  • Step 2In a bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

  • See the full directions on my site
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