garduno's sweet corn spoon bread
(2 ratings)
Having been a customer of Garduno's Mexican Restaurant for many years I fell in love with these...They would serve them on the combo plate as a side dish...It is like having desert at the same time...I love these...It is similar to spoon bread....I have made a few changes to it....Which is because I love green chili and onion powder, to include raw sugar rather than white sugar plus sea salt...They just add to the flavor...
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For garduno's sweet corn spoon bread
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1/2 cbutter, softened
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1/3 cmasa harina
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1/4 cwater
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1 1/2 cfrozen whole-kernel corn, thawed
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1/4 ccornmeal
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1/3 craw sugar
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2 Tbspheavy whipping cream
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1/4 tspsea salt
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1/2 tspbaking powder
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1/4 tsponion powder
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1 smgreen chiles (can of drained)
How To Make garduno's sweet corn spoon bread
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1Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Use 9x13 inch baking dish that is filled a third of the way with water.
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2In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
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3Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
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4In a separate bowl, mix cornmeal, sugar, cream, salt, onion powder, and baking powder. Add to corn flour mixture and stir in green chili to combine.
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5Pour batter into an ungreased 8x8 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.
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6Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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