Tuesday, January 25, 2011

Chi-Chi's Sweet Corn Cake

Been making this for a long time...although it's been quite a while since I made it last.

Since Derek can't really have our cornbread without changing it a LOT, I decided to whip this up for him and see if he likes it.

It's a great side for mexican dishes, and for Derek, it's great for chili!

I'm pretty sure this was another Todd Wilbur Top Secret Recipe.

Chi-Chi's Sweet Corn Cake
1/2 cup butter (1 stick), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 Tbsp heavy cream - OR - 2 Tbsp dairy free creamer
1/4 tsp salt
1/2 tsp baking powder

1. Preheat oven to 375 degrees.
2. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
3. Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter mixture. Add the cornmeal to the mixture; combine.
4. In another bowl, mix together the sugar, cream (or nondairy creamer), salt, and baking powder. When the ingredients are well blended, pour the mixure into the other bowl and stir everything together by hand.
5. Pour the corn batter into an ungreased 8x8 baking pan. Smooth the surface of the batter with a spatula. Cover with aluminum foil. Bake for 50 to 60 minutes or until corn cake is cooked through.
6. When the corn cake is done, let it sit for about 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

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