I fell in love with sweet corn cake after sampling it at the local El Torito. It’s surprising I could build such an affinity for it – considering the way they tease you with their tiny portions. In any case, I figured that if I ever really wanted to taste the delicious nectar that was sweet sweet corn cake, I had probably better just learn to make it myself.
I searched the internet for a respectable recipe and landed upon a variant of this one at allrecipes.com. I tweaked the recipe – mostly out of necessity (i.e. lack of ingredients on hand), and personally I think my version is just as good and quite a bit easier to make.
Suggestions: This goes great with just about any Tex-Mex type dish, but a personal favorite at our house is to add sweet corn cake directly into the tortilla with the other regular fajita ingredients.
SWEET SWEET CORN CAKE
6 Tbsp. Butter, softened
1/2 cup + 2 Tbsp Cornmeal
2 Tbsp Water
1 Can Creamed Corn
1/3 Cup Sugar
2 Tbsp Sour Cream
1/4 tsp. Salt
1/2 tsp. Baking Powder
In medium bowl beat butter and cornmeal til creamy, add remaining ingredients and stir til thoroughly combined. Pour batter into ungreased 8×8 inch baking dish. Place pan into a 9×13 inch baking dish that is filled 1/3 of the way with water. Bake in a preheated over at 350 degrees for 50 – 60 minutes. (If cake doesn’t seem to be getting done fast enough, remove from water bath.) Allow to cool for 10 minutes before serving. A regular ice cream scoop makes a nice delivery system and a pleasantly shaped portion.
