Corn and cake (but not corn cakes)

Bethany is encouraging people to post a favorite recipe (and be entered in her giveaway contest for a cookbook), so I thought I would help her pass the word. I’m lazy and cooking is not one of my favorite activities. But I do love to look at recipes and occasionally try new things. So I’m going to give you two recipes. The first is my (and my big brother’s) all time favorite Thanksgiving/Christmas side dish (I’m cheating here, becasue I already had the recipe typed up, so it was easy to post). So, first off, compliments of softdrink’s mom, I give you…

Chile Corn Custard
2 c drained corn, frozen or canned
1 1/2 c melted butter
2 eggs, beaten
1 tsp salt
1 c sour cream
1 c diced jack cheese
1/2 c cornmeal
1 4 oz can diced Ortega chiles
2 tbsp chopped celery (optional)

Mix all ingredients together. Pour into a buttered 1 1/2 qt casserole dish, or a 9×9 pan. (Tip from softdrink’s mom: the shallow pans are better than the round dishes with the higher sides, otherwise the middle doesn’t always cook through.) Bake at 350 degrees for 45 minutes, or until set. Serves 6-8, so you might want to double it if you have lots of people, or kids who fight over the leftovers.

For the second recipe, I’ll just give you the link to the Mexican Chocolate Loaf Cake that I found at Baking Bites. Because there is lots of good stuff over there and you should go visit. The cake is absolutely delicious…I took it to work and it disappeared before noon!

Enjoy!