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Makes 6 cups, 12 servings - On table in 15-minutes
Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. If you don't have masa harina flour on hand, you can add an additional 1/4 cup of yellow cornmeal, but the masa harina flour adds the authentic taste to this dish. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.
Ingredients
1 cup yellow cornmeal
1/4 cup masa harina flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups milk
2 cups water
1 (15 ounce) can creamed corn
1 egg, beaten
4 tablespoons butter, melted
Directions
Stir all dry ingredients together in mixing bowl, mix well and set aside until needed. Mix all wet ingredients together in another bowl. Stir until well mixed.
Add dry ingredients to wet ingredients and stir out any dry lumps in batter.
Pour into a 3-quart covered, microwaveable casserole dish.
Cover and microwave on high for 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any dry lumps.
Cover and microwave on high for another 6-minutes.
Stir a few times and serve warm using an ice cream scoop or disher.
Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. If you don't have masa harina flour on hand, you can add an additional 1/4 cup of yellow cornmeal, but the masa harina flour adds the authentic taste to this dish. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.
Ingredients
1 cup yellow cornmeal
1/4 cup masa harina flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups milk
2 cups water
1 (15 ounce) can creamed corn
1 egg, beaten
4 tablespoons butter, melted
Directions
Stir all dry ingredients together in mixing bowl, mix well and set aside until needed. Mix all wet ingredients together in another bowl. Stir until well mixed.
Add dry ingredients to wet ingredients and stir out any dry lumps in batter.
Pour into a 3-quart covered, microwaveable casserole dish.
Cover and microwave on high for 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any dry lumps.
Cover and microwave on high for another 6-minutes.
Stir a few times and serve warm using an ice cream scoop or disher.