Microwavemexicanrestaurantsweetcorncake Recipes

MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE

Steps:

• Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
• Cover and microwave on high for 6-minutes.
• Stir well. Stir bottom and sides of dish well to remove any dry lumps.
• Cover and microwave on high for another 6-minutes.
• Stir well. Stir bottom and sides of dish well to remove any large lumps.
• Serve warm using an ice cream scoop or disher.

BLUE MESA GRILL SWEET CORN CAKE

Steps:

• *Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
• Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
• It is the basic ingredient used in making tamale dough (also called masa).
• Soak corn husks in hot water for 30 minutes until pliable.
• Drain.
• Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
• Add masa and mix on low speed for about 2 minutes.
• Add water and mix well on medium speed.
• Grind the corn coarsely in a food processor.
• In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
• Add the masa mixture and the ground corn and mix well.
• To steam the corn cake, line the steamer basket with the softened corn husks.
• Fill with corn cake batter.
• Cover with more corn husks and a tea towel to absorb moisture.
• Steam on the stove for about 2 1/2 hours.
• Batter should not stick to husks when corn cake is done.
• If it does, it needs to steam longer.
• **Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.

SWEET CORN CAKE

Steps:

• Place butter and shortening in mixer bowl and whip until soft. Continue whipping until fluffy and creamy. Add masa gradually while mixing, add water gradually and mix thoroughly.
• Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina mixture. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl and mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased, 8-inch-square baking pan, and cover with foil.
• Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
• Method 2: Place corn cake pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water.
• Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
• Store any leftovers in refrigerator.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat oven to 350°F.
• Whip butter and shortening in a mixing bowl and beat until creamy.
• Add Masa harina slowly and mix thoroughly.
• Add water until cookie dough consistency and mix.
• Blend in corn kernels.
• Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
• Add masa harina mixture and mix until blended.
• Grease an 8x10 square pan and pour mixture into pan.
• Cover pan with foil and bake.
• Bake 40-50 minutes at 350 until it is consistency of custard.
• Allow to stand at room temperature for 15 minutes.
• May serve with an ice cream scoop or cut into squares.
• You may use a food processor and add ingredients as specified above.

COPYCAT EL TORITO MEXICAN CORN CAKE

Steps:

• Mix all ingredients together very well.
• Pour into greased 8 inch square pan.
• Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean.
• Serve warm.