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| MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE | |
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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. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an addition al 3-minutes. If you've never had these at a Mexican restaurant, they are similar to a firm, sweet, grits or polenta, with a corn tortilla flavor. The corn tortilla flavor comes from the masa harina flour. 1 cup yellow cornmeal 1/4 cup masa harina flour* 1/2 cup granulated sugar 1 tbsp. baking powder 1/4 tsp. salt 2 cups milk 2 cups water 1 (15 oz.) can creamed corn 1 egg, beaten 4 tbsp. (1/2 stick) butter, melted Note: May substitute 3 uncooked corn tortillas for masa harina flour. Process in food processor to fine bits. 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 ladle. This gets thicker as it cools and reaches room temperature. If you want a more gritty sweet corn cake, use polenta corn meal instead of regular corn meal. Makes 6 cups, 12 servings. On table in 15 minutes. Submitted by: Rusty Barton | |
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