Recipes & Nutrition Bits

So for this Thanksgiving, Alex and I drove to Laaber on Saturday and enjoyed a wonderful Thanksgiving feast at Christina’s. I’m posting this recipe after a number of requests, although there are already a gazillon recipes on the Internet. Although I have converted the measurement to life in Germany, a bit metric, although I haven’t a digital scale to make it worthwhile to use grams, not yet. I never made this for 26 people so I was pretty impressed that it turned out pretty good. I forgot to add the whipping cream on Saturday but it didn’t seem to break the recipe. Eventually I’ll also have the ingredients in grams, which as Christina pointed out last Saturday, is very handy after you press the magic tare button.

Finding the Flour

The flour isn’t too hard to find. I found the flour at the Asia Supermarket in Munich but I also saw some Mais Mehl at the Turkish stores. [Update: Galeria Kaufhof sells the bio-versions of these corn flours.] Just find two different flour packages and compare the grain sizes. See below. The corn on the left is the courser polenta corn meal and on the right is the corn flour.

This recipe is enough for 6 people. Preheat oven 175°C.

In a large bowl:

• 1/2 cup -> 100 g butter softened (beat until creamy)
• 1/3 cup -> 50 g masa harina (coarser corn flour, polenta corn)
• 1/4 cup -> 60 ml water

beat and mix well

In a food processor or blender:

• 285g -> 1 can of corn (if from Germany, don’t need to drain)

process until about 90% is mushy (Don’t process too far, you still want to see a few corn kernels in the mix) Stir into butter mix in large bowl.

In Medium bowl:

• 1/4 cup -> 40 g corn meal (finer corn flour)
• 1/3 cup -> 60 g white sugar
• 1/4 tsp salt
• 1/2 tsp baking powder

Mix well, then stir into large bowl contents.
optional although makes it fluffier

• 2 Tbs whipping cream (Schlagsahne)

into the mix.

Pour batter into 8in x 8in (or similar) ungreased pan. Smooth batter and cover with Aluminum foil. Place corn cake pan in a 9in x 13in baking dish (or similar that is larger than corn cake pan) and fill 1/3 with water. Bake 50 to 60 minutes. Let it rest for a few minutes then scoop from pan.