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YAY! 2012 is officially here! I hope you all had a great New Year’s! I love starting out a new year and make goals! Each year I choose a word to be my theme of the year. I try to focus on that word each day in everything I do and say and strive to be better at by the following year. I can hopefully look back on the next new year and see how far I have improved. My word for this year is “Patience.” I want to look for ways to be patient throughout the year. What are some of your goals? If you pick a word to be your theme of the year, what is your word?
This side dish is EXTREMELY tasty! We served this for our Mexican Christmas Eve feast and it was a smash hit! It was gone within seconds. If you are looking for a good side for your Mexican meal, this is a great one! Try it out and see for yourselves!
SWEET MEXICAN CORN CAKE
recipe from: AllRecipes.com
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1-1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy.
Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine.
Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree F oven for 50 to 60 minutes.
Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.