Recipe - Chi-Chis Sweet Spanish Corn Cake

One half cup Butter or margarine;
softened
1/3 cup Masa Harina
One fourth cup Water
1 pack Frozen corn (10oz); thawed
1/3 cup Sugar
3 tablespoon Yellow cornmeal
2 tablespoon Whipping cream
One fourth teaspoon Baking powder
One fourth teaspoon Salt
Sliced chili peppers
Chopped parsley

With an electric mixer, beat butter or margarine until fluffy. Gradually
beat in masa harina. On low speed beat in water. Place corn in the bowl of
a food processor and pulse until chopped coarse. Stir in masa mixture. In a
small bowl, stir together sugar, cornmeal, cream, baking powder, and salt.
Stir into corn mixture. Spread in a greased, 8inch square baking pan.
Cover with foil. Place in a larger pan and pour boiling water half way up
the side of the smaller pan. Bake at 350 degrees for 50 minutes or until
set. Remove smaller pan from water, uncover, and let stand 15 minutes.
Sprinkle with chilies and parsley.

Recipe by: ChiChi's Restaurants

Posted to MCRecipe Digest by Aquasea221@aol.com on Feb 3, 1998