El Torito Corn Cakes

By MaryEllen

Interesting information on Masa and cornmeal follows the directions.

Ingredients

• 2 Tbs shortening (Crisco)
• 1/4 cup butter
• 1/2 cup masa harina
• 3 Tbs cold water
• 10 oz partially thawed frozen corn
• 3 Tbs corn meal
• 1/4 cup sugar
• 3 Tbs whipping cream
• 1/4 tsp baking powder
• 1/4 tsp salt
• 8 8

Preparation

Step 1

1. Grease 8' square pan with Pam. In a Medium bowl of electric mixer, combine Crisco and margarine or butter. Continue whipping till the mixture becomes fluffy and creamy. Gradually add Masa. Mix until thoroughly incorporated. Gradually add water. Place corn kernels into the food processor, and process till coarsely chopped. Stir into masa mixture. Place cornmeal, sugar, whipping cream, baking powder, and salt into a small mixing bowl. Mix quickly. Add margarine-Masa mixture and mix just till blended. Pour into greased baking pan and bake 350 F for 40-50 mins. or until Corn Cake has a firm texture. Use 325F if using a glass dish.

Cornmeal and masa harina are very different preparations of corn. “Masa is usually white and has the consistency of wheat flour, whereas cornmeal is often times yellow and is like micro couscous,” says porker. “Masa harina is made from white maize flour treated with lime or wood-ash lye,” says Sam Fujisaka. It’s good for making things like corn tortillas and tamales. “I use cornmeal to make cornbread, but corn meal does not make tortillas,” says Sam Fujisaka. “I also make cornbread using the meal people here use to make arepas: Areparina makes good cornbread but is not good for tortillas!” Dan Hole adds, “you can use cornmeal for polenta, but you can’t use masa harina for it.”

You can also get finely ground cornmeal the consistency of flour, but that hasn’t been treated with lye like masa harina. Veggo likes this kind of fine-ground cornmeal as a dredge for frying oysters, shrimp, and fish when he doesn’t want the gritty texture of cornmeal. You could probably make tortillas with it, says Sam Fujisaka, but they wouldn’t taste the same as tortillas made from masa harina.

Nutrition Facts
Serving size: 1/8 of a recipe (13.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 472.12
Calories From Fat (26%) 123.67
% Daily Value
Total Fat 14.14g 22%
Saturated Fat 6.7g 34%
Cholesterol 24.75mg 8%
Sodium 143.03mg 6%
Potassium 781.05mg 22%
Total Carbohydrates 87.93g 29%
Fiber 8.73g 35%
Sugar 18.2g
Protein 11.79g 24%
Reviews
5 stars - Wonderful corn bread! - ME 1/21/2007