Sunday, January 7, 2007

Sweet Corn Bread

This is a tried & true recipe for us. We have made it a bunch (in fact the first time I made it as a side dish to the honey-cumin pork loin with carmelized onions I have already posted). This was one of the few things I liked to eat at Chi-Chi's, the other was the seafood enchiladas, yum. I usually don't have heavy cream on hand, so I rarely use it, I have used milk or evaporated milk, with little difference.

Chi Chi's Sweet Corn Cake

Makes 8-10 servings.
1/2 cup butter, softened
1/3 cup masa harina (found in organic food section)
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

To make cake: Preheat oven to 375 degrees. In mixing bowl, blend butter until creamy. Add masa harina and water. Beat until well combined. Put defrosted corn into blender or food processor. Chop coarsely on low speed, using short pulses. (Note: Leave several whole kernels of corn in processing.) Mix chopped corn into butter and masa harina mixture. Add
cornmeal. Combine. In separate bowl, combine sugar, cream, salt and baking powder. Stir to combine. Pour sugar mixture into corn mixture. Stir together by hand. To bake cake: Pour batter into ungreased 8-by-8-inch baking pan. Smooth surface with spatula. Cover pan with aluminum foil. Place pan into 13-by-9-inch pan filled one-third full with hot water. Bake for 50 to 60 minutes, or until corn cake is cooked through. Remove from oven. Remove small pan from larger pan. Let sit for at least 10 minutes. To serve, scoop out each portion with ice cream scoop or rounded spoon.