Chi-Chis Sweet Spanish Corn Cake

8 Servings

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Chi-Chis Sweet Spanish Corn Cake Ingredients

1/2 c Butter or margarine;	2 tb Whipping cream
1/3 c Masa Harina	1/4 ts Baking powder
1/4 c Water	1/4 ts Salt
1 pk Frozen corn (10oz); thawed	Sliced chili peppers
1/3 c Sugar	Chopped parsley
3 tb Yellow cornmeal

Instructions for Chi-Chis Sweet Spanish Corn Cake

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-Chis Restaurants Posted to MC-Recipe Digest by Aquasea221@aol.com on Feb 3, 1998

Main Ingredient: CakeCuisine: Uncategorized