Chi-chi's sweet corn cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or Margarine/softened |
| ⅓ | cup | Masa harina* see note below |
| ¼ | cup | Water |
| 10 | ounces | Pkg.Froz.corn,thawed/drained |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Yellow cornmeal |
| 2 | tablespoons | Heavy cream |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| Parsley, minced | ||
| Sliced chili peppers | ||
Directions
GARNISH
Source: Gannett Newspaper 4/16/97 from Ladies Home Journal 7/96 Description: These cakes are reminiscent of Southern spoon bread.
1. Heat oven to 350 degrees F. Grease an 8-inch square baking pan.
Beat softened butter or Margarine in large mixer bowl until creamy.
Gradually beat in masa harina*. On low speed beat in water.
2. Process thawed, drained corn, in food processor, pulsing until coarsely chopped. Stir into masa mixture.
3. Combine sugar, yellow cornmeal, heavy cream, baking powder and salt in a small bowl. Stir into corn mixture. Pour into prepared pan; cover with foil. Place in larger pan and pour boiling water halfway up side of pan.
4. Bake 50 minutes until set. Carefully remove pan from hot water.
Uncover and let stand 15 minutes. Sprinkle with sliced chilies and parsley.
* Masa harina is a flour made from corn. Milled by Quaker Oats (among others), it's available in Hispanic markets and by mail from Mo'Hotta Mo'Betta (1-800) 462-3220 USA.
From the recipe files of suzy@...