chi-chi's sweet spanish corn cake

Categories
Copycat
Quickbreads
Yield
8 Servings
MeasureIngredient
½ cup Butter or margarine; softened
⅓ cup Masa Harina
¼ cup Water
1 pack Frozen corn (10oz); thawed
⅓ cup Sugar
3 tablespoons Yellow cornmeal
2 tablespoons Whipping cream
¼ teaspoon Baking powder
¼ teaspoon Salt
  Sliced chili peppers
  Chopped parsley

With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed beat in water. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt.

Stir into corn mixture. Spread in a greased, 8-inch square baking pan.

Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.

Sprinkle with chilies and parsley.

Recipe by: Chi-Chi's Restaurants Posted to MC-Recipe Digest by Aquasea221@... on Feb 3, 1998

Similar recipes

Random recipe of the day

Hitachi 100% wheat

Follow us

 Subscribe in a reader