MEXICAN SWEET CORN CAKE
The first time I tried this side dish (at El Pollo Loco) I loved it so much that I knew I had to try finding the recipe and making it myself. So glad I did! It’s sweet like a dessert but 2 things I love…CORN & sweetness ♥
This is now going to be a staple in my home.
It’s like sweet corn pudding that is buttery and creamy, that’s awesome with any Mexican meal. Actually, #IMHO, you don’t HAVE to make Mexican food to have it; it’s a GREAT side to any meal.
Mexican Sweet Corn Cake
1 can sweet corn, drain, reserve
1/4 c. juice (can use frozen/FRESH corn w/water)
1 stick butter
1/2 c masa harina
1/4 c whipping cream (or evaporated milk)
4 tbsp sugar
3 tbsp yellow cornmeal
1/2 tsp baking powder
Preheat oven to 350 degrees.
In a bowl, mix softened butter and masa harina, until well blended. Add cream (or milk), cornmeal, baking powder, sugar and mix.
In a food processor, pulse corn and reserved juice to break up kernels, leaving it chunky. Add blended corn to flour mixture, mix well. Spread mixture into an 8×8 (or somewhat equal) greased glass pan and cover with foil. Place baking dish inside or a larger dish, with water to halfway up smaller pan.
Bake 35-45 minutes, or until set.
(1 recipe said 25-30 minutes, another said 55-60 minutes; so I went in between. Start checking on it after 30 minutes.)…
I then uncover and bake an additional 6-8 minutes (optional, you can skip this part ). I tested the doneness like with cake…gently tapping top with finger.
(hey, the corn was 46 cents; that made for an inexpensive side dish) ♥
I’m addicted. I’ll be doubling this recipe. Not that I can handle too much of a rich dish like this. No…it’s so that I’ll have leftovers
I finished the last serving for breakfast
(on this day, it’s a side to a bbq)
Worth repeating & in case this post got buried and/or missed…
Chicken Adobo Recipe ~
2 lbs chicken, cut into serving pieces
3 pcs dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
1/4 cup cooking oil
1/2 tablespoon white sugar
salt and whole peppercorn
Cooking Procedure ~
In a large container, combine the soy sauce and garlic then marinade the chicken for at least 3 hours (or over night). Add the cooking oil in a pan and apply heat
When the oil is hot enough, add the marinated chicken. Cook all the sides for about 5 minutes. Add the remaining marinade and water. Bring to a boil. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender. Add vinegar. Stir and cook for 10 minutes. Add in the sugar, and salt. Stir and turn the heat off.
Serve hot. Best with rice, the sauce is really good on rice. Thats why I personally prefer more sauce.
Share and Enjoy!
I’ll be back with the newer finished dish
I did switch to a dish rather than the Ziploc bag …
I used thighs this time. I prefer a combo of thighs & legs but…it’s what I had
and I used coconut oil this time but any is good.
I already have this rice thing DOWN! I don’t have to measure (except for with finger…that water goes to first knuckle above rice). Hey, I’m proud of myself. Rice was perfectly done & fluffy.
A full post, complete with a How-To! You have got to check out her tips on making your own. She gives clear step-by-step instructions and tells you exactly where to buy husks this time of year.
Thank you, Suzanne!
Some call it a free spirit…
All I know is that these songs say it best.
……I’M LIKE A BIRD!….
Simple as that…
If a song already wraps it all up, why bother to write it myself? Its all in songs.
For every situation there is a suitable song
♥ ❤ ❥ ❦ ❧
Apologies for all the cell phone photos of food, I didn’t really have the intention to do a blog that involved so much of it, lol.)
or “Real Cowboy Chili”.
And the real deal…authentic original cowboy (or MAN) and Texas chili... has NO BEANS.
Now I still love that kind of chili I grew up. But this here version, with prime sirloin is darn good too!
Besides, one can always serve beans on the side and it can be added by anyone that prefers that.
Now he is very fond of his slow cookers! I admit, it certainly turns out a good chili, hearty, comfort food with all the flavers well melded together.
To quote a cowboy- Chili is a healthy main dish any time of the year. While chili is known as a warm dish – or even very hot meal when spiced – it can be eaten any time. Some people enjoy their chili for breakfast alongside or on top of eggs. Others use chili in place of taco meat or inside of burritos.This version uses sirloin cubes not groundbeef. While more expensive, using real whole sirloin cut into cubes is authentic. Cowboys didn’t have ground beef on the trail drive and ranch kitchens rarely ground their beef.
Authentic chili should not be thick.
~ another quote I stumbled across. ..
- ” “If You Know Beans About Chili, You Know Chili Ain’t Got No Beans”
- Paleo Chili -
OKAY…BARE WITH ME CUZ I’M WINGING IT HERE…that guy doesn’t want to share.
1 large onion, finely chopped
1 green pepper, finely chopped
1 ghost pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 Anaheim or serrano pepper, seeded and finely chopped (Anaheim is mild, serrano is hot)
1 canned chipotle pepper in adobo sauce, finely chopped
4-5 garlic cloves, finely chopped
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
2 cups water, aprox.
4 tablespoons chili powder
2 tablespoons cumin
1 teaspoon ancho chili powder
salt to taste
Freshly ground pepper to taste
Sprinkle of crushed red pepper flakes
Sprinkle of cayenne pepper
Brown meat in large slow cooker. Add onions, peppers and garlic, heat until vegetables are soft. Add tomatoes, water and seasonings. Depending on how spicy you like chili, you might want to leave out the ghost pepper & start with half the seasonings listed and then taste later to see if you want to add more. Cook on high till real hot and then turn down to low. Cook for at least a couple hours, the longer the better. Taste halfway through because you might need to add more seasonings.Serve with corn chips, crackers, grated cheese, chopped green onions, sour cream or other toppings.