Yield: 1 Servings
|¼ cup||Softened butter|
|½ cup||Masa harina|
|¼ cup||Stone-ground cornmeal|
|1 cup||Grated fresh corn (about 3 ears)|
|½ teaspoon||Baking powder|
|2 tablespoons||Crema Mexicana or heavy cream|
Recipes by Jacqueline Higuera McMahan These simple corn cakes are the perfect accompaniment to grilled meats or poultry, or to a bowl of fiery chili. The texture is grainier than cornbread and the flavor is reminiscent of tamales made with fresh corn.
INSTRUCTIONS: Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. Place the butter in the bowl of an electric mixer. Gradually beat in the masa harina, water and cornmeal to make a thick batter. Blend in the grated corn and sugar. Gently blend in the baking powder, salt and cream.
Pour into the prepared pan, cover tightly with foil, and bake for 35 minutes, or until the cake is firm.
Cut into squares and serve hot or warm.
PER SERVING: 145 calories, 2 g protein, 19 g carbohydrate, 8 g fat (5 g saturated), 21 mg cholesterol, 209 mg sodium, 2 g fiber. Posted to CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@...> on Aug 28, 1997