I haven’t too too much fascinating to say on these corn cakes. I have been a busy busy actress.
I’m all about the repeated words with no comma separating them today. My my.
Why was I busy?
For one, putting together a new set of acting reels!
One funny:
One dramatic:
For seconds, I had a part in a short! Any weekend acting is a good one, particularly with these goombas:
And now your regularly scheduled gruel. It was worth wading through all the nonsense about my career to get to the recipe, no?
This is one of the few recipes I have made multiple times.
If you love the sweet corn cakes you get at Mexican restaurant you will love this healthier take on them.
That’s all she wrote, folks.
As I type this I am between shots on set so I better get back to set!
Sweet Corn Cakes from just barely adapted from More Healthy Home Cooking by Evelyn Tribole
5 Tbsp. Smart Balance(I used the light variety that is vegan)
1/3 c. Masa harina(or as auto correct says, mass hate)
1/3 c. applesauce
2 c. corn(I used frozen)
1/3 cup splenda(bad me)
2 Tbsp. buttermilk
1/4 tsp. baking powder
1/4 tsp. salt
Preheat yer oven to 350. Spray and 8×8 pan. Beat that balance good. Slowly pour in masa harina and applesauce whilst you beat.
Chop that corn a bit in your lover. I mean in your candy-red Kitchen Aid food processor. My bad. Add that to the other bowl and mix in along with the remaining ingredients. Spread in you pan and bake around 40 minutes. I know, I know, its a thick pasty mix, how could it need 40 minutes? It just does. It should be getting a bit golden on top when you take it out.
This would have been great with the EZ recipe I posted last.
