Sweet Corn Cakes

( Yummy especially when made with fresh corn!)

1. 1/2 cup butter, softened
2. 1 cup masa harina
3. 1/4 cup water
4. 1 1/2 corn kernels, fresh or frozen/ thawed
5. 1/4 cup cornmeal
6. 1/3 cup white sugar
7. 2 tablespoons heavy cream
8. 1/4 teaspoon salt
9. 1/2 teaspoon baking powder

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
3. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8×8 pan.
4. Cover the pan with foil and place into a 9×13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Kids Jobs:

1. Have kids carefully beat the butter and the masa harina with a mixer.  Kids love using the beaters and  need practice keeping them inside the bowl!
2. Have kids measure out the corn into a measuring cup.  If using fresh corn, little ones can use plastic knives or butter knives to scrape the kernels off the cob  and into a large bowl and then measure them out.
   
3. Kids love using a blender, let them blend the corn mixture and then combine the two mixtures together.

Roasted Corn Salad With Queso Blanco

SERVES 4

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Tags: corn recipes, green chili recipes, kids recipes, southwestern recipes, sw food