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EL TORITO'S SWEET CORN CAKE




Source of Recipe


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List of Ingredients




1/4 cup unsalted butter
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
1 (10 oz.) package frozen corn kernels or kernels from
two large fresh corn cobs
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 mash 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 inch greased baking pan.
Cover with foil and bake at 350 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. Makes 10 2
oz. servings