Chi-Chi's Sweet Corn Cake

Ingredients:
1/2 cup butter or margarine, softened
1/3 cup masa harina (Quacker Oats Company)
1/4 cup water
1 (10 oz.) pkg. frozen corn, thawed
1/3 cup sugar
3 tablespoons yellow cornmeal
2 tablespoons heavy cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Garnish:
sliced chiles
Chopped parsley

Directions:
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat butter or margarine until creamy. Gradually beat in masa harina. On low speed, beat in 1/4 cup water. Process corn in food processor, pulsing until coarsely chopped. Stir into masa mixture. Combine sugar, cornmeal, heavy cream, baking powder and salt in small bowl. Stir into corn mixture. Pour into prepared pan and cover with foil. Place in a larger baking pan and pour boiling water halfway up sides of pan. Bake 50 minutes or until set. Uncover and let stand 15 minutes. Sprinkle with sliced chiles and parsley. 8 servings

Baked French Toast Casserole with Maple Syrup

A tradition in our family is to make this delicious casserole to eat on Christmas morning, after opening presents. We only get this once a year so it is sure to be enjoyed!

Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Prep Time: 20 min Inactive Prep Time: 8 hr 0 min Cook Time: 40 min
Level:Easy Serves: 6 to 8 servings

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup


Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.


Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.