Microwave Mexican Restaurant Sweet Corn Cake |
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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. If you don't have masa harina flour on hand, you can add an additional 1/4 cup of yellow cornmeal, but the masa harina flour adds the authentic taste to this dish. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes. Ingredients:
2 cups milk |
2 cups water |
1 cup yellow cornmeal |
1/4 cup masa harina flour |
1/2 cup granulated sugar |
1 (15 ounce) can creamed corn |
4 tablespoons butter, melted |
1 egg, beaten |
1 tablespoon baking powder |
1/4 teaspoon salt |
Directions:
1. Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
2. Cover and microwave on high for 6-minutes.
3. Stir well. Stir bottom and sides of dish well to remove any dry lumps.
4. Cover and microwave on high for another 6-minutes.
5. Stir well. Stir bottom and sides of dish well to remove any large lumps.
6. Serve warm using an ice cream scoop or disher.
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