Mexican Spoon Bread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 cup butter softened
• 1.5 cups whole-kernel corn frozen thawed
• 0.3 cup cornmeal 
• 2 tablespoons heavy whipping cream 
• 0.3 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 0.3 cup splenda® no calorie sweetener 
• 0.3 teaspoon salt 
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• ice cream scoop

Directions

1. In a medium bowl beat butter until it is creamy.
2. Add the Mexican corn flour and water and beat until well mixed.
3. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
4. In a separate bowl, mix cornmeal, SPLENDA® Granulated Sweetener, cream, salt, and baking powder.
5. Add to corn flour mixture and stir to combine.
6. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil.
7. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
8. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.