Cheesy Cornbread and Sweet Corn Cake (for NellyNel)
- kattyeyes Mar 18, 2009 09:24 AM
As promised, here is a recipe for cheesy cornbread. You can make it using Jiffy mix as a base, or make your own base (follow the asterisk). Either way, it's easy and cheesy.
As a bonus, and since I have it handy to cut and paste, I'm including a recipe for sweet corn cake...you know, that lovely almost corn pudding-like stuff you get at Mexican restaurants. It's fussier, but I really love it. Enjoy!
CHEESY JALAPENO CORNBREAD
1 box Jiffy* cornbread mix OR…see below
¾ cup milk
½ cup creamed corn
1 or 2 jalapeno peppers, chopped
¾ cup shredded cheese (cheddar, jack or combo thereof)
1 tablespoon sugar
1 tablespoon oil
Combine all ingredients, mix well. Pour into buttered baking dish and bake at 425 degrees F for about 25 minutes or till done.
*In lieu of Jiffy cornbread mix, it’s easy to make your own mix from scratch:
¾ cup cornmeal
¾ cup flour
¼ cup sugar
2 tsp. baking powder
SWEET CORN CAKE
½ cup butter, softened
1/3 cup masa harina
¼ cup water
12 oz. frozen corn, thawed
¼ cup cornmeal
1/3 cup granulated sugar
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon baking powder
Preheat oven to 375 degrees F.
Blend butter in medium bowl with electric mixer till creamy. Add masa harina and water to the butter and beat till well combined.
Put defrosted corn into a blender or food processor. With short pulses, coarsely chop corn on low speed, leaving several whole corn kernels. Stir chopped corn into butter mixture. Add cornmeal to mixture and combine.
In another medium bowl, mix together sugar, cream, salt and baking powder. When ingredients are well blended, pour mixture into other bowl and stir everything together by hand.
Pour the corn batter into an ungreased 8”-square baking pan. Smooth surface of the batter with a spatula. Cover pan with aluminum foil. Place this pan into a 13x9”-pan filled a third of the way up with hot water.
Bake for 50 to 60 minutes or until the corn cake is cooked through. When it’s done, remove the small pan from the water bath and let sit for at least 10 minutes.
To serve, scoop out each portion with an ice cream scoop or rounded spoon.