Independence Day Fun

Sweet Corn Cake Recipe

We have a regular meal that we love around here affectionately called "Taco Night at the Crandalls".  We've had it a couple of times a month... for years.

Its simple.  Tortillas, taco meat, shredded cheese, salsa, sour cream, you get the picture.

Once in a while I add this treasure to the meal.  It doesn't last long.  It's gone in about 3.4 seconds.

It's called Sweet Corn Cake.  The kind that you get at those yummy Mexican restaurants in San Diego (Acapulco in Old Town) comes to mind.  It's super easy, and a great compliment to any Mexican dish.

Here's my Recipe:

1/2 cup butter, softened

1/3 cup masa harina

1/4 cup water

1 can whole kernel corn

1/4 cup cornmeal

1/3 cup white sugar

2 Tbs milk

1/4 tsp salt

1/2 tsp baking powder

In a medium mixing bowl beat butter until creamy.  Add the masa harina and water and beat until well mixed.

Add cornmeal, sugar, cream, salt, and baking powder.  Stir well to combine.  Stir the corn in to the mixture.

Pour batter into an ungreased 8X8 glass pan.  Smooth batter and cover with aluminum foil.  Place pan into a 9X13 baking dish that is filled with about an inch of water.

Bake in a preheated oven at 350 degrees for one hour.  Allow to cool for 10 minutes.  Use a cookie scoop for easy removal from the pan.

ENJOY!!

Spokane LDS Temple

 We are feeling very blessed to live so close to the temple here in Spokane.  We are literally a 3 minute drive... and we meet in the stake center that shares a parking lot. 

It is sure tiny.  But we love it!