Eat Me! ....I'm sweet, buttery, and delicious!

The final installment in this week's challenge.  I've been blogging up a storm - all I want right now is a blizzard and a nap!  The corn cakes have been waiting for me to post them for quite some time now!  I did a pick-and-choose, add-and-subtract kind of mash-up to come up with this recipe.  I didn't like anything anyone had to offer - mostly because I wanted my recipe to be more... convenient for what I had in the fridge the first time I made it.

The consistency of the cakes are what I imagine the British refer to as pudding.  Not really cakes at all.  Just a warning before I give you this photo and you tell me I'm stupid.

This has to bake for an hour - so time yourself accordingly.  Ready, set, get prepped!

What you'll need

• Sink, water, soap, towels....
• Butter (1/2 cup, softened a bit) - real butter, I tried substituting margarine once (I fed it to Tara, it wasn't the best they have ever been - so Tara, give them a retry)
• 1/3 cup Masa Harina - that's finely ground corn flour.  (I have a big bag of it if you want to borrow some.  Then sell it at Kroger, probably Save-a-lot, and International groceries)
• Cream-style corn... yes, from a can... a regular size can, it's not quite 15oz.
• 1/4 cup cornmeal
• 1/3 cup sugar
• Heavy cream (yes, this is one of my favorite ingredients and I often have it on hand)
• Salt
• Baking powder
• A roasting pan - like the one you use for your turkey during the holidays
• An oven
• An oven-safe dish for baking that has a lid - something like a 9x9.
• A mixer (I used a hand mixer)
• Two bowls
• A scraping spatula
• Hot pads/oven mitts/protection
• Can opener
• Measuring cup & spoons
• Ice cream scoop
• Whisk

I'm hoping that's all you'll need for this one.  Getting right to it - no time to waste with corny jokes - okay okay!

Let's do this!

1. Preheat your oven to 350.  Skip over to the sink with your roasting pan.  Wash then dry your hands, fold up an extra kitchen towel and put it in the bottom of your roasting pan.  Fill the pan about halfway with hot water, and get it out of the way.  Be careful not to dump water everywhere.
2. In one bowl, whisk sugar (1/3 cup), cream (2 Tbsp.), salt (1/4 tsp. - aka, dash), and baking powder (1/2 tsp.), together until well combined.  Set aside.
3. In your other bowl (if you're using a stand mixer, use the appropriate bowl) - dump out your semi-soft butter, and beat it until it is nice and creamy.  Add about a 1/4 cup of water, and 1/3 cup masa harina. Beat it (just beat it!) until well combined.
4. Grab your can of corn and can opener.  Beat the corn can and act like a Neanderthal to be funny, then open it properly. Add the corn to the butter mixture, stir, then dump the contents of the other bowl (you know, the sugar, cream, salt, and baking powder) into the buttery, corn mess.
5. Mix well, scrape the mixture out of the bowl and into your 9x9 (or whatever similar sized) dish.  If you need to grease the pan - use butter so you don't contaminate the batter.
6. Cover your dish, put it in the roasting pan - the towel will help reduce sliding.  It works like those sticky things that old people and hotels put in the shower.  I hate those things!  Tub treads.  Sheesh!
7. Bake your corn cakes at 350 - in the water bath - for about an hour.  Be super careful removing these from the oven.  I suggest the roasting pan - because many of them have good handles so you can avoid the hot water.  If you don't have one, the cheapies get the job done.  
8. Serve the cakes with your ice cream scoop - like mashed potatoes from elementary school!

Now, you can get hopping on this 4 part challenge.  For those of you not making the full menu, ignore that!  This one will be in phoodos, and if you're doing this as part of the challenge - post your results and link up on the sausage links page!  Now, I need to find a blizzard replacement since DQ is closed......... hmmmmmm