Hellllooooo! I Know It's Been A While, But I'm Back! Took Some R&R. My Husband & I Are Expecting Our 2nd Child and This First Trimester Was a Doozie!
But I'm Back To Creating Again!
But I'm Back To Creating Again!
I Wanted To Share With You A Recipe I Pinned On Pinterest That Turned Out Amazing!!!
You All Have Had The Sweet Corn That Chevy's Used To Serve, Well, This Is It:
~ Mexican Sweet Corn ~
There Is A Bit Of Process Required In Making It, But Overall, It's Easy & The Payoff Is Delicious!
Here Is The Link I Pinned This Recipe From: Chef In Training. She Took The Recipe From AllRecipes.com!
The Ingredients Are:
1/2 cup butter, softened
1/3 cup masa harina (found near the cornmeal)
1/4 cup water
1-1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Instructions Are As Follows:
(I Added Pictures So You Have An Idea Of The Constancy For Each Step)
1. In a medium bowl beat butter until it is creamy. If you have a KitchenAid mixer, use it!
2. Add the Mexican corn flour (masa harina) and water and beat until well mixed.
3. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
4. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine.
5. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
6. Bake in a preheated 350 degree F oven for 50 to 60 minutes.
Allow to cool for 10 minutes.
Use an ice cream scoop for easy removal from pan & enjoy!
