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Date: | Thu, 1 Feb 1996 01:19:53 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Newsgroups: rec.food.cooking
From: [log in to unmask] (Ann Miner)
Subject: Re: Sweet corn cake - HELP!
Date: Tue, 30 Jan 1996 22:19:56 GMT
Jennyanydots <[log in to unmask]> wrote:
>I've been searching for a recipe for sweet corn cake, like the
>kind they serve in some restaurant chains (Chi Chi's, El Torito),
>but I cannot find anything close. Of course, the restaurants
>I have contacted won't give me the recipe. <grumble>
Here's one to try.
* Exported from MasterCook *
El Torita's Sweet Corn Cakes
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lard
1/4 cup butter
1/2 cup masa corn flour
3 tablespoons cold water
10 ounces frozen corn kernels
or 2 lg cobs kernals removed
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Place lard and butter in mixer and whip until butter softens.
Continue whipping until mixture becomes fluffy and
creamy. Add masa gradually and mix until thoroughly incorporated.
Add water gradually, mixing thoroughly. Place corn kernels in blender
and blend until coarsely chopped. Stir into masa mixture. Place
cornmeal, sugar, whipping cream, baking powder and salt in lg. mixing
bowl. Mix quickly. Add butter-masa mixture. Mix just until blended.
Pour into 8" buttered baking pan. Cover with foil and bake at 350
degrees 40-50 mins. or until corn cake has firm texture. Allow to
stand at room temperature 15 mins. before
cutting. Cut into squares or use small ice cream scoop. Note: Serve
with grilled poultry, meats or Mexican food. Joanne Blake
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