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Not many of the “under 30” crowd would remember Chi-Chi’s restaurants as the ‘hip and happening’ place in the 80’s… and 90’s. Many of my hubby’s high school class mates worked there while still in school. Corn Cakes are the sweet little yummy that showed up more like a scoop of garnish along many favorites like the Cancun plate.
This makes for a GREAT side dish any time you choose to go “Mexican”… it’s great with spicier dishes
1/4 cup Butter, unsalted
2 tablespoons Crisco
1/2 cup Masa harina
3 tablespoons Cold water
1 (10-ounce) Pkg frozen corn kernels
3 tablespoons Cornmeal
1/4 cup Sugar
2 tablespoons Whipping cream
1/4 teaspoon Baking powder
1/4 teaspoon Salt
Whip butter and Crisco in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.
Blend corn kernels until coarsley chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended.
Pour masa mixture into 8″ greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares…or simply scoop up with an ice cream scoop to serve!
We like to make “mini baked taco shells” for treats like this. Simply pop a smaller tortilla, over an empty and CLEAN can in the oven. Bake until crispy. (at 300* for 10-15 minutes)