Saturday, November 8, 2008
Here is a recipe I have made over and over, from allrecipes.com. I usually use it as a side to go with enchiladas, like we had this week. I've read the reviews and another good idea is to have this on top of chili. I included the nutritional info below, as if you couldn't guess with all of that butter that this may not be the healthiest side. But, it does have corn, so it counts a little, right?
I have never made this recipe exactly as listed below. Some of the changes I have done, although not all at once include: never using masa harina, I usually just put extra corn meal, even though everything I read says it is not a good substitute. I've also used FF, 1%, or 2% milk instead of the heavy cream. I've skimped on the sugar and butter (by as much as half), hoping to shave off a few more calories. I've used canned corn instead of frozen, skipped the food processor step and left it whole, and even skipped the water bath, but always baked it covered. Now you know just how lazy I can be!
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 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.
Servings Per Recipe: 6
Total Fat: 18.1g
Total Carbs: 27.9g
Dietary Fiber: 2.1g