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    El Torito's Sweet Corn Cake


    Source of Recipe


    Los Angeles Times

    List of Ingredients




    1/4 Cup butter, unsalted
    2 Tablespoons shortening
    1/2 Cup masa harina
    3 Tablespoons cold water
    10 Ounces frozen corn kernels -- * See Note
    3 Tablespoons cornmeal
    1/4 Cup sugar
    2 Tablespoons whipping cream
    1/4 Teaspoon baking powder
    1/4 Teaspoon salt

    Recipe



    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 coarsely 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" greased baking pan. Cover with foil and bake at 350ºF until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares.

 

 

 

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