Saturday, May 5, 2012

Sweet Corn Cake

Remember the Sweet Corn Cake served at Chi-Chi Restaurants?  Delicious!

1 cup butter, softened
2/3 cup masa harina (see note below)
1/2 cup water
3 cups frozen corn, thawed
1/2 cup cornmeal
2/3 cup white sugar
4 TBS heavy whipping cream
1/2 tsp salt
1 1/2 tsp baking powder

In a medium bowl, beat butter until it is creamy.  Add the masa harina and water and beat until well mixed.

Using a food processor, pulse the thawed corn several times but leave a little 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 11x7 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 for 50-60 minutes.  Allow to cool for 10 minutes.  Use an ice cream scoop for easy removal from pan.

* Masa harina is a Mexican corn flour that can be found in the baking isle or in the ethnic isle of the grocery store.  If you do not have masa harina, I am sure regular flour would be fine, too.

Serves 6



No comments:

Post a Comment