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CATEGORY CUISINE TAG YIELD
Dairy Spanish Copycat, Quickbreads 8 Servings

INGREDIENTS

1/2 c Butter or margarine
softened
1/3 c Masa Harina
1/4 c Water
1 Frozen corn, 10oz thawed
1/3 c Sugar
3 T Yellow cornmeal
2 T Whipping cream
1/4 t Baking powder
1/4 t Salt
Sliced chili peppers
Chopped parsley

INSTRUCTIONS

With an electric mixer, beat butter or margarine until fluffy.
Gradually beat in masa harina. On low speed beat in water. Place corn
in the bowl of a food processor and pulse until chopped coarse. 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-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. Remove smaller pan
from water, uncover, and let stand 15 minutes. Sprinkle with chilies
and parsley.  Recipe by: Chi-Chi's Restaurants  Posted to MC-Recipe
Digest by Aquasea221@aol.com on Feb 3, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 35.6mg
Sodium: 148.8mg
Potassium: 44mg
Carbohydrates: 15g
Fiber: <1g
Sugar: 8.3g
Protein: <1g


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