Recipe: Chi Chi's and El Torito's Sweet Corn Cake

Hi Lisha:-) Evidently the one previously posted as a copycat of Chi Chi's recipe is one that appeared in a newspaper that said it was El Torito's recipe so who knows? At Chi Chi's this is served on the dinner plate along with your other food so I'm not sure if it is meant as a side dish or as a dessert. The only ingredient you mentioned that is not in this recipe is the honey.

SWEET SPANISH CORN CAKE (LIKE CHI-CHI'S)
Makes 8 servings

1/2 cup butter or margarine, softened
1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets
1/4 cup water
1 package (10 oz.) frozen corn, thawed
1/3 cup sugar
3 tbsp. yellow cornmeal
2 tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt
sliced chili peppers, chopped parsley

With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed,
beat in water.

Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.

In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.

Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan.

Bake at 350 degrees for 50 minutes ot until set.

Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley, if
desired.

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EL TORITO'S SWEET CORN CAKE
"I got this recipe from a newspaper some time ago.--the San Diego U.T. or the LA Times--I forgot to write down which. The funny thing is that it is identical to the recipes I see for Chi Chi's Corn Cakes. Hope it is what you are looking for."

2/3 cup unsalted butter
1/3 cup masa harina
4 tablespoons cold water
10 ounces frozen corn kernels, or corn from 2 large fresh cobs
3 tablespoons cornmeal
1/3 cup sugar
2 tablespoon whipping cream
1/4 teasoon baking powder
1/4 teaspoon salt

Place butter in mixer bowl and whip until soft. Continue whipping until very fluffy and creamy. Add masa harina gradually, mixing, and add water gradually, mixing thoroughtly.

Place corn in blender or food processor and coarsely chop. Stir into masa mixture.

Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter-masa mixture. Mix lightly, until just blended.

Pour into an 8-inch greased baking pan and cover with foil. Place pan in a larger pan and pour in boiling water halfway up pan containing corn cake.

Bake in a a 350 degree preheated oven for 40 to 50 minutes, checking on water level; add more boiling water if necessary. When corn cake is cooked through, remove from oven and allow to stand at room temperature for 15 minutes before cutting.

Cut into squares or use a small ice cream scoop to serve.