Try these sweet and savory corn cakes as a fun side dish for any meal.
Recipe and photograph by Kimme Hargrove
1/3 cup butter, softened
½ cup sugar
¾ cup milk
½ cup masa harina (corn flour used to make tortillas)
4 cups frozen corn, thawed (or large, fresh kernels, drained on paper towels)
½ cup corn meal
½ teaspoon baking powder
1 teaspoon salt
Heat oven to 350°F.
Using a hand mixer, cream butter and sugar together. Add milk and masa harina (corn flour) until combined.
Using a blender or food processor, puree only 2 cups of the corn. Add pureed corn to the previous mixture. Add remaining 2 cups whole corn, corn meal, baking powder and salt. Mix until combined.
Pour mixture into an ungreased 8x8 square pan. Cover with foil. Now, place this pan into a 9x13 pan. Put in oven, then add water to the larger 9x13 pan until it is about 1/3 full.
Bake for 1½ hours, or until corn cake is firm in the center; if the center isn’t firm after 1½ hours, remove foil and bake until firm.
Let stand 10 minutes before serving. Using a spoon, shape into balls and plate.