Charles Gifford said:
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Quoted message said:A friend and I are looking to find a recipe for the
sweet corn cakes
served as
Quoted message said:sides at Don Pablos.
Who is Don Pablos?
My question too, but... chain made corn cakes are like
tartar sauce is in my city.
Good cooks move around and every restaurant that makes their
own tartar sauce has a killer recipe you can't differentiate
from the place where you first tasted it.
So, I'll submit an oldie:
El Torito's Sweet Corn Cake 10 servings
1/4 c Butter, unsalted 2 tb Shortening
2/2 c Masa harina 3 tb Cold water 1 10 Ounce Pkg frozen
corn Kernels 3 tb Cornmeal
3/4 c Sugar 2 tb Whipping cream
4/4 ts Baking powder
5/4 ts Salt
Whip butter and shortening in mixing bowl until fluffy and
creamy. Add masa harina gradually and mix thoroughly. Add
water gradually, mixing thoroughly.
Blend corn kernels until coarsley chopped (does it sound
like you're doing it in a food processor?).
Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt
in large bowl. Add butter-masa mixture; mix until blended.
Pour masa mixture into 8" greased baking pan. Cover with
foil and bake at 350 degrees until corn cake is firm, 40 to
50 minutes.
Allow to stand at room temperature 15 minutes before cutting
into squares. Or use ice cream scoop to serve or use a melon
ball/ cookie ball scooper... becasue you don't want to serve
gigantic proportions.
!!!! <NOTE> !!! I have never made this recipe, but it has
come up often enough to post in cases like this.
A
Practice safe eating - always use condiments
