Chi Chi's Sweet Corn Cake

1/2 cup (1 stick butter), softened
1/3 cup masa harina (mexican corn flour, usually in Latin American
groceries or next to flour. Possibly in Mexican food section)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder


Preheat oven to 350 degrees.

Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.

Put defrosted corn into a blender or food processor and with short
pulses, coarsely chop the corn on low speed. You want to leave several
whole pieces of corn.

Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.

In another medium bowl, mix together the sugar, cream, salt, and
baking powder. When the ingredients are well blended, pour the mixture
into the other bowl and stir everything together BY HAND.

Pour corn batter into an ungreased 8"x8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
the corn cake is cooked through. When the corn cake is done, remove
the small pan from the larger pan and let sit for at least 10 minutes.

To serve, scoop out each portion with an ice cream scoop or
rounded spoon.

Cornbread

2 well beaten eggs
8 ½ oz cream corn
1 c. cornmeal
Soda (?)
1 c. sour cream
1 c. sharp cheddar cheese
1 T. melted butter
2 T. sugar
1 t. bkg powder
½ t. cayenne (optional)

2 T. butter melted into pan.

400 degrees- 25 mins

Cornbread Dressing

Ophelia Dawsey
Merle Dawsey Cochran




1 Recipe of Cornbread crumbled & fluffed  (8x8 pan),  (9x13 pan will make double this recipe)
4 raw eggs, beaten  (6-8 for the double cornbread recipe)
3-5 Boiled eggs chopped  (6-8 )
½ - 1 c. onion diced  (1 - 2 c. to taste)
1 tsp. sage (2 tsp.)
½ - 1 c. celery diced (1 - 2 c.)
1 tsp. poultry seasoning (2 tsp.)
1 can cream mushroom soup (2  can for double)
pepper & salt to taste
Giblet drippings (or chicken or turkey broth)
½ T. butter (1 T.)
2 T. shortening (4 T.)

Melt shortening in skillet, add crumbled cornbread and stir to make cracklin’. Sauté onion, celery, add soup, chopped eggs. Stir in giblet drippings or broth until it’s the consistency of cake batter. Add butter, seasonings and the beaten eggs and mix. Pour into a baking pan Bake 30 – 45 minutes at 350 or until "set".