Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

CHI CHI’S SWEET CORN CAKE




Source of Recipe


(craftlady)


Recipe Introduction


We love this stuff! Great with any mexican dish.


List of Ingredients




1/2 cup butter or margarine, softened
2 tbsps. whipping cream
1/3 cup masa harina
1/4 tsp. baking powder
1/4 cup water
1/4 tsp. salt
1 (10 oz) pkg. frozen corn, thawed
sliced chili peppers
1/3 cup sugar
chopped parsley
3 tbsps. yellow corn meal

Recipe



With an electric mixer, beat butter until fluffy. Gradually beat in masa harina. On low speed, beat in water. Place corn in bowl of food processor and pulse until chopped coarsely. Stir in masa mixture.

In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased 8" sq. 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 for 50 min., or until set.

Remove smaller pan from water, uncover and let stand 15 min. Sprinkle with chilies and parsley, if desired.