Sunday, January 24, 2010

Sweet Corn Bake

My friend and I prepared this recipe to serve with the Taco Stuffed Shells.  We followed this recipe from exactly, it was great.

1/2 cup butter, softened
1/3 cup masa harina (a mexican corn flower, found in the ethnic section of the grocery store)
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.  Set aside.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate large 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 for 50 minutes.  Remove the foil and bake for another 10 minutes.
Allow to cool for 5-10 minutes.
Enjoy as a sweet compliment to a spicy meal!

No comments:

Post a Comment