Maries Corn Cake Recipes

SWEET CORN CAKE

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• 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.
• 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.

MARIE CALLENDER'S CAKE-LIKE CORNBREAD

Steps:

• Preheat oven to 350.
• Thoroughly spray muffin pan cups with non-stick spray.
• Pour mixes into a large bowl.
• Add remaining ingredients and stir well.
• The batter will be very thick.
• Pour into prepared muffin cups.
• I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
• Bake mini muffins for 15 minutes, or until golden.
• Bake regular sized muffins for 20 minutes, or until golden.

SWEET CORN CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
• Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
• Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

MARIE CALLENDER'S CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8x8" pan on bottom and sides; set to the side.
• In a medium bowl, whisk eggs until well blended.
• Add sugar, milk, melted butter and whisk thoroughly.
• Add Bisquick and cornmeal to egg mixture, and mix just enough to completely moisten dry ingredients and leave no lumps.
• Do not overmix.
• Bake for 25-35 minutes, or until toothpick inserted in middle comes out dry and top is firm to touch.
• Doubles easily into 9x13" pan; adjust baking time accordingly.