Directions:
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, SPLENDA® Granulated Sweetener, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1410.05 Kcal (5904 kJ) | ||
| Calories from fat | 964.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.15g | 165% | |
|---|---|---|---|
| Cholesterol | 285.13mg | 95% | |
| Sodium | 889.08mg | 37% | |
| Potassium | 1039.06mg | 22% | |
| Total Carbs | 102.62g | 34% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 10.95g | 44% | |
| Protein | 15.13g | 30% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.1mg | 6% | |
| Calcium | 271.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 263.85 Kcal (1105 kJ) | ||
| Calories from fat | 180.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.05g | 165% | |
|---|---|---|---|
| Cholesterol | 53.35mg | 95% | |
| Sodium | 166.36mg | 37% | |
| Potassium | 194.43mg | 22% | |
| Total Carbs | 19.2g | 34% | |
| Sugars | 1.3g | 28% | |
| Dietary Fiber | 2.05g | 44% | |
| Protein | 2.83g | 30% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.2mg | 6% | |
| Calcium | 50.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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