EL TORITO'S SWEET CORN CAKE

EL TORITO'S SWEET CORN CAKE image

Categories Side Bake

Yield servings

Number Of Ingredients 10

1/4 Cup butter, unsalted
2 T shortening
1/2 Cup masa harina
3 T cold water
10 Ounces frozen corn kernels (or use canned creamed corn)
3 T cornmeal
1/4 Cup sugar
2 T whipping cream
1/4 t baking powder
1/4 t salt

Steps:

1. Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. 2. Blend corn kernels until coarsley chopped. Stir into masa mixture. 3. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. 4. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. Note: Ideally, this dish would be covered with foil and placed in a bain marie so it retains its moisture while baking.