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Mexican Corn Cake

YAY!  2012 is officially here!  I hope you all had a great New Year's! I love starting out a new year and make goals!  Each year I choose a word to be my theme of the year.  I try to focus on that word each day in everything I do and say and strive to be better at by the following year. I can hopefully look back on the next new year and see how far I have improved.  My word for this year is "Patience."  I want to look for ways to be patient throughout the year.  What are some of your goals?  If you pick a word to be your theme of the year, what is your word?

This side dish is EXTREMELY tasty!  We served this for our Mexican Christmas Eve feast and it was a smash hit!  It was gone within seconds.  If you are looking for a good side for your Mexican meal, this is a great one!  Try it out and see for yourselves!



SWEET MEXICAN CORN CAKE
recipe from: AllRecipes.com
  • 1/2 cup butter, softened
  • 1/3 cup masa harina
  • 1/4 cup water
  • 1-1/2 cups frozen whole-kernel corn, thawed
  • 1/4 cup cornmeal
  • 1/3 cup white sugar
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour 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.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.


Enjoy!

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