Full Moon Recipe for August: Sweet and Spicy Corn Cake

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular treat holds for me.

• The Ingredients
  • 1 cup unsalted butter
  • 2/3 cup corn flour, also called masa harina
  • 1/2 cup water
  • 1 cup sweet corn, chopped fine
  • 1/2 cup yellow cornmeal
  • 2/3 cup white sugar or relative sugar substitute
  • 1 1/2 teaspoon baking powder (NOT soda!)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika, plus more for dusting the finished corn cake
  • 4 tablespoons heavy cream or whole milk
  • 1/4 cup super finely diced fresh, seeded jalapeño
• Also Needed:
  • 8 by 11 glass baking dish
  • 9 by 13 glass baking dish
  • a jelly roll pan or cookie sheet with sides to put the dish on when it goes in the oven
  • enough water to fill the 9 by 13 a third of the way with water when the 8 by 11 is submerged into it
  • an electric mixer, either hand or stand
• The Way of Preparing
  1. Preheat your oven to 350°F/180°C/Gas mark 4
  2. Using your electric mixer, and in a large bowl, cream the two sticks of butter until light in color and very fluffy.
  3. Add the water and the corn flour and beat until combined.
  4. Stir in the cornmeal, sugar (or sugar substitute), spices, baking powder, chopped corn, and the finely diced jalapeno.
  5. Add in the heavy cream and mix on low until combined. Make sure to scrape the bowl often to ensure no missed pockets of dry ingredients are hiding at the bottom.
  6. Pour the (fairly thick) batter into the 8 by 11 glass baking dish.
  7. Spread the batter to an even thickness to ensure even cooking.
  8. Cover tightly with foil and place the 8 by 11 dish into your 9 by 13 pan.
  9. Carefully add enough water to the larger baking dish to cover 1/3 of the way up the side of the baking dish. Putting the dishes on a jelly roll pan (cookie sheet with sides) will help with making it easier to take the dish in and out of the oven.
  10. Bake in your preheated oven for 50 minutes.
  11. Remove the dishes from the oven. Cool the smaller dish IN the water bath for three minutes; then remove and allow to cool for at least ten minutes. Be sure NOT to put the smaller dish directly on the counter as the temperature difference could cause the glass to shatter.
  1. While still cooling, dust with a tiny bit of smoked paprika.
  2. Scoop out and enjoy!!
     
• Notes
  • If you don’t want it spicy, omit the jalapeno and cayenne pepper.

This is a recipe taken from one of my favorite restaurants in Brandon, Florida: Tres Amigos. I love, love, love the sweet corn cake they make there and have been trying multiple recipes to emulate their deliciousness. This is the one that has come the closest, with my own spicy twist!

I’ve only made this a few times, but it’s been delicious every time. And it goes great with tacos! And if you ask me, tacos are an always food; so why not for cakes and ale?

Happy baking and Blessed Be!