Chris' StoryLove that sweet corn cake that your favorite Mexican restaurant serves? Than why not make it at home...so easy and SO good. I like to serve it with a spicy dinner...although I am told it is served as a dessert as well.
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masa harina(corn flour)
1 1/2 c
whole kernel corn( i use fresh or thawed frozen but i am sure canned will be ok too)
1Preheat oven to 350*
2In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
3Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
4Stir the blended corn into the butter mixture.
5In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
6Add that to the butter/corn mixture and stir until combined well.
7Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.
About this Recipe
Karen Carr carrkm - Sep 12, 2011
I can't wait to try this - have been looking for a recipe for these for years. What is the difference between masa harina and corn meal? Thanks!!!
Jan Scott JanScott - Sep 12, 2011
My husband will feel like he has gone to heaven when I make this....its his favorite.
Chris T. chrisb64 - Sep 12, 2011
it is mine too...I first had this at Chi Chi's mexican restaurant and it is just SO good...they did make Chi CHi's mix for it but we moved and haven't seen it here yet. I have another MUCH easier recipe that is almost the same. The masa harina is ground very fine into a flour...where as the corn meal is a courser grind.
Pat Duran kitchenchatter - Apr 26, 2013
I tried this recipe and say it's Family Tested & Approved!