Cooking with Kimme: Sweet Corn Cakes

These Sweet Corn Cakes are just in time for summer! They are slightly sweet, yet savory enough to hold their own as a fun side dish for any meal.

 
4 cups frozen corn, thawed (can use large, fresh kernels if desired – drain on paper towels before incorporating)
1/3 cup butter, softened
½ cup sugar
¾ cup milk
½ cup masa harina (corn flour used to make tortillas – found in Mexican dry section)
½ cup cornmeal
½ teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees.
Using a hand mixer, cream butter and sugar together.  Add milk and masa harina (corn flour) until combined.
Using a blender/processor/Ninja, puree only2 cups of the corn.  Add pureed corn to the previous mixture.  Add remaining 2 cups whole corn, cornmeal, baking powder and salt.  Mix until combined.
Pour mixture into an ungreased 8×8 square pan.  Cover with foil.  Now, place this pan into a 9×13 pan.  Get situated in the oven, then add a water to the larger 9×13 pan until it is about 1/3 full.
Bake for 1.5 hours, or until corn cake is firm in the center – if the center isn’t firming after 1.5 hours, take the foil off until firm.
Let stand for 10 minutes before serving.  Using a spoon, shape into balls for plating.

A wife to James, and mother of 2 littles, Kimme Hargrove cooks for comfort and, well, to keep her sanity. She works part-time as an Account Executive for a marketing firm out of Greenwood and while cooking is just a hobby, her love for food (and sharing it) has translated in life to many things ‘culinary.’ She is a founder of Delta Supper Club and soon-to-be Coastal Supper Club, as her family recently relocated to Ocean Springs, MS. Kimme continues to write recipes for print and blog for Invitation Magazines (Oxford/Tupelo/MSU/Family). Her latest role as the Culinary Arts Coordinator at The Mary C. Cultural Arts Center in Ocean Springs, allows her to further her training as an instructor that began at Viking Cooking School in Greenwood, where her and her family used to reside.
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