Quick And Easy Cooking

One of my favorite parts about eating in Mexican restaurants are their corn cakes. the cakes are sweet and moist. It could almost be a dessert. There was a time that I didn’t like them at all and my husband loved them. My tastes changed and now I think they are great.

I used to fix this from a dry mix which was much easier, but I can’t find it any more. I found this recipe a few years ago, but I do not not remember where. This recipe is more work than I like to put into my cooking, but it’s worth it.

Mexican Sweet Corn Cakes

• 1/2 cup butter, 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 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

1. Preheat oven to 350 degrees.
2. Blend butter in a medium bowl with an electric mixer until creamy.
3. Add the masa harina and water to the butter and beat until well combined.
4. Put defrosted corn into a food processor and with short pulses, coarsley chop the corn. You want to leave several whole pieces of corn.
5. Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to the mixture and combine.
6. 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.
7. Pour corn batter into an ungreased “8×8″ baking pan. Cover the pan with aluminum foil. Place this pan into a “9×13″ pan filled 1/3 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 sit for at least 10 minutes.
8. To serve, scoop out each portion with an ice cream scoop or rounded spoon