Thursday, November 25, 2010

Sofrito Garbanzo Beans With Sweet Corn Cakes

So my quest to clean out my cabinets and freezer begins. It is hard to have extra ingredients around when you have a small kitchen, well at least in my mind a small kitchen. I have only a small amount of counter space and each of my cabinets are filled till they burst. I spent 4 hours on Veteran's Day rearranging my cabinets, putting food out to donate, and rearranging my counters. I got a little more space and since I like the layout now, I work harder to keep it clean. Today I got a lemon cyprus tree for our two-top table. Lets see if it lasts with Little Kitty rolling around on the top of the table! I just wanted a little holiday cheer and a big tree is not an option (no room in condo and cats would destroy it in seconds.)

So I went through my cabinets and saw my masa (from the tamales that I never made last year), corn meal, and the 2 bags of frozen corn in my freezer. I remembered the sweet corn cakes recipe that I had seen awhile back on Photograzing, so I made them. However, on their own they were pretty bland. Then I saw a can of Sofrito cooking base, a small can of salsa, and garbanzo beans. I made the Sofrito garbanzo beans that I love, put them on top of the corn cakes, and was addicted. Next time I have people over I am making these as an appetizer.

Sweet Corn Cake
Adapted from the Knead for Speed

2 15 oz bags of frozen corn (cooked)
1 cup of masa harina
6 Tbs of cornmeal
1/2 tsp baking powder
1/2 tsp salt
7 Tbs butter melted
3/4 cup of honey
6 Tbs of water
4 Tbs of skim milk

Turn oven to 350. Spray a baking dish with non-stick spray. Place the cooked corn in a food processor and pulse until it is about 1/2 pureed (you still want whole kernels to stick out in the mix). In a bowl, combine dry ingredients. In another bowl, mix butter, honey, corn, water and milk. Mix the dry ingredients into the wet ingredients until combined. Pour into pan, cover with foil, and bake 35 - 45 minutes. The resulting cake will be moist and firm.

Sofrito Garbanzo Beans
1 15 oz can of garbanzo beans
3 tablespoons of sofrito
3 tablespoons of salsa mexicana
1 packet of sazon seasoning

Combine ingredients into a saucepan. Stir and cook on medium heat for 10 minutes uncovered. Cut corn cakes into squares, top with Sofrito Garbanzo Beans


Jessica said...

Worked like a charm!

I saw your post on Everybody Likes Sandwiches (I think?). This recipe was sponge toffee perfection.

Lizzy M. said...

Thanks for your suggestion Jessica. I've been so busy but will look at it as soon as I have a few minutes to myself!