My hubby and my dear Little Foodie LOVE Mexican food so we have a make your own taco night a few times a month. One night while making tacos I had a hankering for the corn cake that Mexican restaurants sometimes serve with their meals. My hubby and Little Foodie loved it and now it will be a staple alongside our taco night meals! I adapted this recipe from one found on allrecipes.com. Enjoy!
- 1/2 cup butter, softened
- 1/3 cup flour (white or whole wheat)
- 1/4 cup water
- 1 1/2 cups frozen whole-kernel corn, thawed
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- In a medium bowl beat butter until it is creamy. Add the 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 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
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