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El Torito's Sweet Corn Cake

Source of Recipe

Los Angeles Times


List of Ingredients

1/4 c Butter, unsalted
2 tb Shortening
1/2 c Masa harina
3 tb Cold water
1 10 Ounce Pkg frozen corn
Kernels
3 tb Cornmeal
1/4 c Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt



Recipe

1) Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.

2) Blend corn kernels until coarsley chopped. Stir
into masa mixture.

3) Mix cornmeal, sugar, whipping cream, baking
powder and salt in large bowl. Add butter-masa mixture; mix until blended.

4) Pour masa mixture into 8" 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.

YIELD: 10 Servings