El Torito's Sweet Corn Cake
Chi-Chi's Sweet Corn Cake
Tricia's Corn Bake


El Torito's Sweet Corn Cake

1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces frozen corn kernels -- * See Note
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina
gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn
kernels until coarsley chopped. Stir into masa mixture. Mix cornmeal, sugar,
whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix
until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake
at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room
temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.

* or use canned cream corn



Chi-Chi's Sweet Corn Cake

Mexican Bread

1/2 cup butter or margarine, softened
1/3 cup masa harina (Quacker Oats Company)
1/4 cup water
1 (10 oz.) pkg. frozen corn, thawed
1/3 cup sugar
3 tablespoons yellow cornmeal
2 tablespoons heavy cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Garnish:
sliced chiles
Chopped parsley

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat
butter or margarine until creamy. Gradually beat in masa harina. On low
speed, beat in 1/4 cup water. Process corn in food processor, pulsing
until coarsely chopped. Stir into masa mixture. Combine sugar, cornmeal,
heavy cream, baking powder and salt in small bowl. Stir into corn mixture.
Pour into prepared pan and cover with foil. Place in a larger baking pan
and pour boiling water halfway up sides of pan. Bake 50 minutes or until
set. Uncover and let stand 15 minutes. Sprinkle with sliced chiles and
parsley. 8 servings
8 servings.



Tricia's Corn Bake

1 can cream of corn
1 large egg
3 Tbsp cornmeal or Masa Harina
1/4 tsp garlic powder
2 Tbsp vegatable oil
1 cup creen chile chopped
1-2 cups cheddar cheese

Mix all of the ingredients except the cheese. Layer half in a greased 8 x 8 pan.
Sprinkle half the cheese on the corn mixture. Pour in remaining corn misture and top
with half the cheese. Bake at 350 for 30-35 minutes This is also good with a cup of
frozen corn kernals added. Can be doubled and baked in 9 x 13 pan.


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