Corn Cake

finished corn cake

Preparation

Ingredients

item
quan
tity
Units
Units
WhatComment
8
125
oz.
ml
cream cornCans are nearly twice that, so use 1/2
1
250
cup
ml
corn meal(not masa!)
1/3
80
cup
ml
melted lard(butter is not lard, but you can use "crisco" [we did] OR cooking oil)
3/4
175
cup
ml
milk(Silk or "Almond Breeze" work OK)
1
5
tsp
grams
baking soda
1/2
2.5
tsp
grams
salt(unless you are on a salt free diet)
2
30
TBS
grams
butter(or PAM or whatever to help "no stick" to casserole dish)
4
110
oz
grams
can of chopped chilies(watch out, they also come in unchopped)
3/4
175
cup
ml
cheese(or the substitute of your choice)
1each tomato(optional)

Equipment

Serving

Serving is done from the casserole on the table. It is quite hot, so protect your table service with a trivet; and provide a hot pad to hold the dish still while dishing out a helpling.

It will surely serve 3.

Comment

The cooking time will be longer if a deep rather than shallow casserole is used. One of the items whose liquid is not in your control is the cream corn. In the U.S. currently cans are 14 3/4 oz (415 grams). Thus a 1/2 can does not come to 8 oz and will mean less liquid which leads to a shorter cooking time.

It is not unusual to make two batches at once. The Corn Cake keeps well and reheats without loss.


Last modified:2011-11-05 anybrowser HTML 3.2