Chi-chi's sweet spanish corn cake
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Chi-chi's sweet spanish corn cake
  Sweet    Spanish    Corn    Copycat    Cakes  
Last updated 6/12/2012 1:13:24 AM. Recipe ID 41824. Report a problem with this recipe.
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      Title: Chi-chi's sweet spanish corn cake
 Categories: Copycat, Quickbreads
      Yield: 8 Servings
 
    1/2 c  Butter or margarine;
           -softened
    1/3 c  Masa Harina
    1/4 c  Water
      1 pk Frozen corn (10oz); thawed
    1/3 c  Sugar
      3 tb Yellow cornmeal
      2 tb Whipping cream
    1/4 ts Baking powder
    1/4 ts 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, 8-inch 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 




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Recipe ID 41824 (Apr 03, 2005)

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