| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Softened butter |
| 1/2 |
c |
Masa harina |
| 1/4 |
c |
Water |
| 1/4 |
c |
Stone-ground cornmeal |
| 1 |
c |
Grated fresh corn (about 3 ears) |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Crema Mexicana or heavy cream |
INSTRUCTIONS
Recipes by Jacqueline Higuera McMahan
These simple corn cakes are the perfect accompaniment to grilled meats or
poultry, or to a bowl of fiery chili. The texture is grainier than
cornbread and the flavor is reminiscent of tamales made with fresh corn.
They're irresistible!
INSTRUCTIONS: Preheat the oven to 350 degrees. Grease an 8-inch square
baking pan. Place the butter in the bowl of an electric mixer. Gradually
beat in the masa harina, water and cornmeal to make a thick batter. Blend
in the grated corn and sugar. Gently blend in the baking powder, salt and
cream.
Pour into the prepared pan, cover tightly with foil, and bake for 35
minutes, or until the cake is firm.
Cut into squares and serve hot or warm.
Serves 8.
PER SERVING: 145 calories, 2 g protein, 19 g carbohydrate, 8 g fat (5 g
saturated), 21 mg cholesterol, 209 mg sodium, 2 g fiber. Posted to
CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@sky.net> on Aug 28, 1997
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