Ingredients:
- 1/2 cup butter, softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 1/2 cups frozen corn kernels, thawed
- 1/3 cup sugar
- 3 tablespoons yellow cornmeal
- 2 tablespoons whipping cream
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- sliced chile peppers, jalapenos or mild chile
- chopped fresh parsley, optional
Preparation:
Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the 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 tightly with foil.
Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at
350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15
minutes. Sprinkle with chiles and parsley, if desired.
Serves 8
More Cornbread and Corn Muffins Recipes
Polka Dot Corn Muffins
Cheese Corn Muffins
Corn Muffins
Creole Corn Muffins
Mexican Cornbread III
Cornmeal Mush
Buttermilk Cornbread
Mexican Cornbread II
Corn Lightbread
Skillet Cornbread
Jalapeno Cornbread
Mexican Cornbread
Corn Custard with Jalapeno Peppers
Crockpot Scalloped Corn with Jalapeno Peppers
Cornbread Casserole with Ground Beef
Cornbread Recipes
Bread Recipes
Bread Machine Recipes
Quick Bread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
