This is great to serve as a side dish with anything mexican or with chili, in place of cornbread.
- 1/2 cup (1 stick) of butter, softened
- 1/3 cup of masa harina ( A mexican corn flour used to make tortillas. You can find it next to the flours in the grocery store.)
- 1/4 cup water
- 1 1/2 cups of frozen corn, thawed
- 1/4 cup cornmeal
- 1/3 cup sugar
- 2 Tbsp heavy cream
- 1/4 tsp salt
- 1/2 tsp baking powder
- Preheat oven to 375 degrees F.
- 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.
- Put the defrosted corn in 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 and masa harina mixture. Add the cornmeal to the mixture. Combine.
- In another medium bowl, mix together the sugar, cream, salt and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.
- Pour the corn batter into an ungreased 8×8-inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13×9-inch pan filled one third of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through.
- When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each protion with an ice-cream scoop or rounded spoon.
This recipe is the from Top Secret Restaurant Recipes by Todd Wilbur.