January 20: Sweet Corn Cake

Sweet corn cake is a family favorite. Several years ago I found this recipe and it is very similar to what we eat at Chevy's.   

Recipe 1:
½ c butter, softened 

1/3 c Masa Harine 

¼ c water 

1 ½ c frozen corn, thawed 

¼ c corn meal
1/3 c sugar
1/4 tsp salt
2 TB cream, or milk
1/2 tsp baking powder

Preheat oven to 375. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harine and water to the butter and beat until well combined. Put the frozen corn into a blender and coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harine mixture. Add the cornmeal to the mixture. Combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand. Pour the corn batter into an ungreased 8x8 pan. Smooth the surface of the batter with a spatula. Cover the pan with foil. Place this pan in a 13x9 pan filled 1/3 of the way with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.