Sweet Spanish Corn Cake
1/2 cup butter or margarine, softened
1/3 cup masa harina
1/4 cup water
10 oz pkg frozen corn, thawed
1/3 cup sugar
3 tbsp yellow cornmeal
2 tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt
sliced chili peppers
With an electric mixer, beat butter or margarine until fluffy.
Gradually beat in masa harina. On low speed, beat in water. Place
corn in the bowl of a food processor and pulse until chopped coarse.
Stir in 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 with foil.
Place in a larger pan and pour boiling water half way up the side
of the smaller pan. Bake at 350 degrees for 50 minutes or until
set. Remove smaller pan from water, uncover, and let stand 15
minutes. Sprinkle with chilies and parsley, if desired.
Makes 8 servings.