Since then, I've tried the prepackaged kit in the supermarket from ChiChis and it just wasn't quite the same.
Today, let's be real, I was bored out of my mind at home. So I played around online to see if I could find a recipe for my beloved golden corn-y goodness. I found a couple, one was a little more baking work than I cared to deal with, so the other recipe won out.
And oh my gosh it's like being a child all over again! I ate 4 small cookie scoops full of the deliciousness alone tonight (and it's not even 7 pm and don't judge, I just may go back for more later on!).
I was so infatuated as a matter of fact, I didn't even bother to photograph this- but let's face it, we all know what these little scoops of sweet golden corn goodness look like.
Found this recipe on Food.Com and am quite pleased with the results - do try it if you're like me and love these little sweet corn cakes!
Recipe as is here. Recipe as I made it below.
Mexican Sweet Corn Cake
- 1/4 cup + 2 T butter
- 1/2 cup masa harina
- 5 tablespoons cold water
- 1 Can of Creamed Style Corn
- 3 tablespoons cornmeal
- 2 T sugar
- 3 tablespoons whipping cream
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350. Spray a square pan (you can also use an 8x10 for a thinner cake) with cooking spray.
In a bowl, whip the butter with an electric mixer. Then add in the masa and the water. Blend this mixture with your electric mixer and you'll get a crumbly dough - like cookie dough. Instead of getting another bowl all dirty - just add the rest of the ingredients in to this bowl and then stir to combine with a wooden spoon. Place mixture in your baking dish, cover with aluminum foil (or bake it in a Corningware Pan and use the lid). Bake for 40-50 minutes until set. Serve warm.
For real authenticity - serve with an ice cream or cookie scooper!