Tuesday, January 17, 2012

Sweet Mexican Corn Cake



This tastes just like the side dish from Chi-Chi's, a restaurant I had a major obsession with in my early years. I even had a birthday party lunch there after some rowdy bumper bowling when I was in the 4th grade. (Fried Ice Cream for birthday cake...what a great idea!) I was so sad when the chain closed, but recreating the dishes has been a great walk down memory lane.

This recipe also gave me another reason to use up some of my masa harina. I very rarely use that ingredient so I'm getting nervous it might go bad on me one day. The other two recipes I use it for are Homemade Corn Tortillas and Pioneer Woman's Simple Meaty Chili.

The recipe directs you to coarsely chop up the corn in a food processor, but I used a hand chopper - it wasn't perfect, but the side dish was still yummy and I didn't have to wash all those darn pieces from the food processor. I love to cook, but hate to wash dishes. My mom's phrase "But it's all part of cooking" just hasn't totally rubbed off on me.



Sweet Mexican Corn Cake
recipe from Chef In Training

1/2 cup butter, softened
1/3 cup Mexican corn flour (masa harina)
1/4 cup water
1-1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

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, sugar, cream, salt, and baking powder.


Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. (I used a similarly sized oval 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.

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