Chi-Chi's Sweet Corn Cakes

brownstone gal's Note:

Sweet and savory moist corn cakes great with any Mexican dish.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1/3 cup butter or 1/3 cup margarine, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 (10 ounce) package frozen corn, thawed
• 1/3 cup sugar
• 4 tablespoons yellow cornmeal
• 2 tablespoons whipping cream or 2 tablespoons sour cream
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Directions:

1. With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water.
2. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
3. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set.
4. Remove smaller pan from water, uncover, and let stand 15 minutes.
5. Makes 8 servings.

Reviews

[Kiko]

We loved this recipe! I served it topped with spicy grilled shrimp and a cool adobo cream sauce. The dish came out very similar to a restaurant's that we frequent. Thanks!

[Chef #705886]

Came out great! Don Pablo's would accasionally do this as well and I loved it. Nice to be able to make these myself. I used white corn meal rather than the yellow and the dish came out fine.