I love serving corn cake with mexican, I normally buy a chi-chis packet at the grocery store and use that. But today I decided to go all out and make it from scratch.

It was just as good as the package, and now that I have a whole bag of masa I will have to make it more often. Next time you are making mexican try this recipe I promise you wont be disappointed.

Chi-Chi’s Sweet Spanish Corn Cake (From: Thats My Home)

• 1/2 C. butter or margarine, softened
• 1/3 C. masa harina
• 1/4 C. water
• 1 package (10 oz.) frozen corn, thawed
• 1/3 C. sugar
• 4 T. yellow cornmeal
• 2 T. whipping cream
• 1/4 t. baking powder
• 1/4 t. salt

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 or until set.

Remove smaller pan from water, uncover, and let stand 15 minutes.

I actually first saw this recipe at my moms house, she has it laid out on the counter to make for dinner, I called her the next day to ask how it was and she said “It was AWESOME”

Since we had everything but the corn at home and I came down with a nasty cold I thought this was the perfect dish for a cool fall day, and even better Adam made it for us.

In the end, it seemed simple to put together, but we both liked this corn chowder better.

Corn and Fingerling Potato Chowder (From: Cooking Light)

• 2  slices applewood-smoked bacon
• 1 3/4  cups  diced onion
• 3 1/2  cups  fresh corn kernels (about 7 ears)
• 1  teaspoon  chopped fresh thyme
• 2  garlic cloves, minced
• 2  cups  fat-free, less-sodium chicken broth
• 1/2  cup  2% reduced-fat milk
• 1/2  cup  half-and-half
• 8  ounces  (1/4-inch-thick) rounds fingerling potato slices
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Thyme sprigs (optional)

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Garnish with thyme sprigs, if desired.

After a great meaty dinner at Fogo de Chao last night, Adam and I were both craving anything without meat. I had this pasta dish for later in the week but we gave it a shot.

Creamy Pasta with Broccoli and Pine Nuts (From: Myself)

• Ziti pasta (cooked to al dente)
• 4 T. butter
• 2 c. frozen broccoli
• 1/2 c. pine nuts
• 1 T. seasoning salt
• 1 T. onion powder
• 1 T. garlic powder
• 1/2 t. pepper
• 1/2 c. heavy whipping cream
• 1 c. milk
• 3 T. flour
• 3/4 c. parmesan

Melt butter in a large skillet, once melted stir in flour until you get a paste consistence. Add whipping cream, and milk. Stir with a whisk until smooth.

Add seasonings and cook over medium/low until bubbly and reduced.

Stir in parmesan cheese and cook until cheese is melted.

Add broccoli, pine nuts, and pasta. Stir together. Serve in bowls topped with parmesan and a dash of pine nuts.