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    **Sweet Corn Cake**

    This recipe comes from El Torito's Mexican Restaurant. It is served with your entree as a compliment, but is good all by itself!


    List of Ingredients


    • 1/4 cup butter, unsalted
    • 2 Tbsp. shortening
    • 1/2 cup Masa harina (found in Mexican food section)
    • 3 Tbsp. cold water
    • 1 10 ounce package frozen corn kernels
    • 3 Tbsp. cornmeal
    • 1/4 cup sugar
    • 2 Tbsp. whipping cream
    • 1/4 tsp. baking powder
    • 1/4 tsp. salt


    Instructions


    1. Whip butter and shortening in mixing bowl until fluffy and creamy.
    2. Add masa harina gradually and mix thoroughly.
    3. Add water gradually, mixing thoroughly.
    4. Blend in corn until coarsely chopped; Stir into masa harina.
    5. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl.
    6. Add butter-masa mixture; mix until blended.
    7. Pour masa mixture into 8-inch greased baking pan.
    8. Cover with foil and bake at 350* until corn cake is firm, 40 to 50 minutes.
    9. Allow to stand at room temperature 15 minutes before cutting into squares. You may use ice cream scoop to serve also.
 

 

 

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