El Torito's Sweet Corn Cake
- 1/4 cup butter unsalted
- 2 tablespoons shortening
- 1/2 cup masa harina
- 3 tablespoons cold water
- 1 package frozen corn kernels - (10 oz) (or use canned cream corn)
- 3 tablespoons cornmeal
- 1/4 cup sugar
- 2 tablespoons whipping cream
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.
Blend corn kernels until coarsley chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended.
Pour masa mixture into 8-inch 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.
This recipe yields 10 servings.