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I’m so sorry to cause confusion earlier to our email subscribers, I accidently published this post prematurely, and it resulted in sending you 2 emails. Actually, we’re changing our email subscription service next week, so if you’d like to continue receiving emails, or would like to receive an email when we blog a new post, please Subscribe to Cookin’ Up Good Times by Email HERE.
The Olympics are starting tonight, so we thought this would be a perfect chance to bring you dishes from around the world. Pin, share, and like your favorite recipes as we go, and we’ll announce on August 12th, which recipes were worthy of taking home the gold! Here’s how it’ll work.
Share your entry in the Recipe Olympics with your friends and ask them to join you!
If you have a great, traditional recipe that you think is ready to compete in the Recipe Olympics please email it to [email protected] Please only submit 1 recipe and Include:
- your name
- your website (if applicable)
- and a link to a picture or 2 at least 600×400 pixels
Winners will get a shout out on our blog, Facebook, and Pinterest, a chance to win a copy of our cookbook Cookin’ Up Sweet Treats, and we may throw in more prizes based on participation. image links must be from a shared and public site like your personal blog/website, flickr, or picasa, no facebook image urls please Submissions end Saturday, August 4th at 11:59pm PST.
We’ll post the top 10 submitted recipes up on Monday August 6th, for a shot in the finals, so email us your recipes today!
So to kick off the games I wanted to share with you some pictures from the Rodeo I went to last weekend. This is the closest thing I’ll get to experiencing the Olympics, and is the inspiration behind our first dish, Mexican Sweet Corn Cake. The California Ro-Day-O is held in Salinas every year and is deeply rooted in the community.
And now on to the recipe. (finally ) I just had to make some cowboy food after that rodeo weekend! This sweet little corn cake is commonly seen at Chevy’s, El Torito, and Gardunio’s, as a side to your spicy meal. It’s not corn bread, or polenta, it is a light and fluffy cake that can cut the heat to a spicy meal or bring a smile to your face in the morning for breakfast.
Mexican Sweet Corn Cake
Sweet corn cake or pudding is a beautiful, light, and sweet spoon cake that is perfect as a side or dessert to any Mexican meal. Try making it for your next taco night, when you make fajitas, flautas, quesadillas, or chili.
1/2 Cup Masa Harina (corn flour, found in Ethnic food isle)
1/4 Cup Water
1/2 Cup Sweetened Condensed Milk
2 Tbs. Butter
1 1/2 Cup Canned Corn (Pulsed in Food Processor or Blender)
1/4 Cup Corn Meal
1/4 Cup Sugar
1/2 tsp. Baking Powder
1/4 tsp. Salt
2 cups boiling water
Preheat Oven to 250 Degrees, and grease an 8×8 inch baking dish. Pulse about 1 can of sweet corn (or frozen corn that has been thawed) in a blender or food processor until mostly smooth (some texture is fine). Set 2 cups of hot water to a boil on the stove.
Mix masa, water, sweetened condensed milk, and butter together for at least 1 minute until the flour is fully incorporated, slowly add the blended corn and continue to mix thoroughly. In separate bowl, combine corn meal, sugar, baking powder, and salt. Then slowly add the dry mixture to the corn at a low speed until completely mixed.
Pour cake batter into your prepared 8×8 inch baking pan. Place the filled baking dish into a larger dish like a 9×13 or larger, for a water bath. Pour the hot boiling water into the outer larger baking dish, being careful not to splash any into the cake, until the water line is about an inch up the side of the 8×8 cake pan. Cover the larger baking pan tightly with foil and place in the oven. Steam cook the cake for 50-60 minutes until the center is firm, yet soft, and no longer resembles batter. This cake is very moist and crumbly, so it’s ok if it still appears sticky, it’s supposed to. Scoop cake out with a spoon and serve as a side or for dessert.
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