Baked Corn Cakes
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Baked Corn Cakes
  Corn    Cakes  
Last updated 6/12/2012 1:06:05 AM. Recipe ID 31406. Report a problem with this recipe.
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      Title: Baked corn cakes
 Categories: None
      Yield: 1 Servings
    1/4 c  Softened butter
    1/2 c  Masa harina
    1/4 c  Water
    1/4 c  Stone-ground cornmeal
      1 c  Grated fresh corn (about 3
      2 tb Sugar
    1/2 ts Baking powder
    1/2 ts Salt
      2 tb Crema Mexicana or heavy
  Recipes by Jacqueline Higuera McMahan
  These simple corn cakes are the perfect accompaniment to grilled
  meats or poultry, or to a bowl of fiery chili. The texture is
  grainier than cornbread and the flavor is reminiscent of tamales made
  with fresh corn. They're irresistible!
  INSTRUCTIONS: Preheat the oven to 350 degrees. Grease an 8-inch square
  baking pan. Place the butter in the bowl of an electric mixer.
  Gradually beat in the masa harina, water and cornmeal to make a thick
  batter. Blend in the grated corn and sugar. Gently blend in the
  baking powder, salt and cream.
  Pour into the prepared pan, cover tightly with foil, and bake for 35
  minutes, or until the cake is firm.
  Cut into squares and serve hot or warm.
  Serves 8.
  PER SERVING: 145 calories, 2 g protein, 19 g carbohydrate, 8 g fat (5
  g saturated), 21 mg cholesterol, 209 mg sodium, 2 g fiber. 

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Recipe ID 31406 (Apr 03, 2005)

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