Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Chi Chis Sweet Corn Cake
Famous Authors (View All Authors)
Vegetables - Chi Chis Sweet Corn Cake Post by :CaptainLou Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1723

Click below to download : Vegetables - Chi Chis Sweet Corn Cake (Format : PDF)

Vegetables - Chi Chis Sweet Corn Cake

1/2 cup (1 stick) butter, softened
1/3 cup masa harina
1/4 cup water
1-1/2 frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 Tsp. heavy Cream
1/4 tsp. salt
1/2 tsp. baking powder

Preheat oven to 375 degrees.

Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.

Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed.

You want to leave several kernels of corn.

Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal to the mixture and combine.

In another medium bowl, mix together the sugar, cream, salt and baking powder. When the ingredients are well blended pour the mixture into the other bowl and stir everything together by hand.

Pour the corn batter into an ungreased 8x8 inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9x2" pan filled one-third of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through.

When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes.

To serve, scoop out each potion with an ice cream scoop or rounded spoon.

Serves 8-10 as a side dish

If you like this book please share to your friends :

Vegetables - Chicken And Corn Chili Vegetables - Chicken And Corn Chili

Vegetables - Chicken And Corn Chili
2 tsp. vegetable oil 2 large onions, coarsely chopped 6 cloves garlic, minced 1 1/2 Tbl. mild chili powder 1 1/2 tsp. dried oregano 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. cinnamon 3/4 tsp. freshly ground black pepper 1/2 tsp. salt 1 lb. skinless, boneless, chicken thighs, cut into chunks 2 (8oz.) cans no-salt added tomato sauce 2 (16 oz.) cans kidney beans, rinsed and drained 2 cups frozen corn kernels 2 Tbl. light sour cream In non-stick Dutch oven, heat the oil until hot but not smoking over medium heat. Add the onions and garlic

Vegetables - Corn -  Cheddar Corn Chowder Vegetables - Corn - Cheddar Corn Chowder

Vegetables - Corn -  Cheddar Corn Chowder
8 ounces bacon -- chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter -- (1/2 stick) 1/2 cup flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground turmeric 12 cups chicken stock 6 cups medium-diced white boiling potatoes -- unpeeled (2 pounds) 10 cups corn kernels -- fresh (about 10 ears) or frozen (3 pounds) 2 cups half-and-half 8 ounces sharp white cheddar cheese -- grated fresh chives and ground chipotle pepper, to taste (optional) In a large stockpot