Southwestern cooking?

Islands said:

Hi,
Can anyone help? I'm drawing a total blank-what is the name of the
sweet corn meal (or is it corn masa?) stuff they used to serve at
places like Acapulco restaurant? I thought it might be New Mexican (I
lived in Mexico 20 years ago and am from California and never came
across anything like it) or something from Arizona but when I did a
search I couldn't find any recipes. I can't remember the name. I'd like
to know how to prepare it, it must be very simple. Does anyone know
what I'm talking about??
TIA!

This might be what your are looking for:

Sweet Corn Cake
"A Mexican sweet corn cake with a spoon bread consistency."
http://bread.allrecipes.com/az/SweetCornCake.asp

INGREDIENTS:

* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen whole-kernel corn, thawed
* 1/4 cup cornmeal
* 1/3 cup white sugar
* 2 tablespoons heavy whipping cream
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder

DIRECTIONS:

1. In a medium bowl beat butter until it is creamy. Add the Mexican
corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky.
Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking
powder. Add to corn flour mixture and stir to combine. Pour batter into
an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum
foil. Place pan into a 9x13 inch baking dish that is filled a third of
the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50
to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for
easy removal from pan.

-Rusty

I don't know if this is exactly the same thing but it looks delicious
and I'm going to try it out, thank you so much for the recipe!!!! It
does seem to be an Arizona recipe so I was close. :-)

Islands said:

I don't know if this is exactly the same thing but it looks delicious
and I'm going to try it out, thank you so much for the recipe!!!! It
does seem to be an Arizona recipe so I was close. :-)

I've made this recipe before.
This S\weet Corn Cake recipe is similar to what El Toritos, Chevy's and
Acapulco restaurant used to serve as a side dish. It is sweet, masa
flavored and very soft and moist. Somewhat like a spoonbread with bits
of corn in it. You can't pick it up like cornbread, you must eat it
with a spoon.

-Rusty

In article <[email hidden]>,

Rusty said:

I've made this recipe before.
This S\weet Corn Cake recipe is similar to what El Toritos, Chevy's and
Acapulco restaurant used to serve as a side dish. It is sweet, masa
flavored and very soft and moist. Somewhat like a spoonbread with bits
of corn in it. You can't pick it up like cornbread, you must eat it
with a spoon.

-Rusty

I love that stuff, Rusty. Thanks for the recipe.
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

"Rusty" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Islands said:

Hi,
Can anyone help? I'm drawing a total blank-what is the name of the
sweet corn meal (or is it corn masa?) stuff they used to serve at
places like Acapulco restaurant? I thought it might be New Mexican (I
lived in Mexico 20 years ago and am from California and never came
across anything like it) or something from Arizona but when I did a
search I couldn't find any recipes. I can't remember the name. I'd like
to know how to prepare it, it must be very simple. Does anyone know
what I'm talking about??
TIA!

This might be what your are looking for:

Sweet Corn Cake
"A Mexican sweet corn cake with a spoon bread consistency."
http://bread.allrecipes.com/az/SweetCornCake.asp

<snipped and saved terrific recipe>

Hey Rusty, thanks a bunch for the recipe. I love this stuff. Thanks for
the link also. I really like the allrecipes website.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin