El Torito Sweet Corn Cake
Source of Recipe
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Recipe Introduction
The recipe doubles easily and turns out well
with either of the two methods provided. Method
two
is the moist scoop we usually get at the restaurant
List of Ingredients
1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Recipe
Place butter and shortening in mixer bowl and whip until soft; continue
whipping until fluffy and creamy. Add masa gradually while mixing; add
water gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal
blade;
coarsely chop. Stir into the masa harina. Place (regular) cornmeal,
sugar,
whipping cream, baking powder and salt in large mixing bowl; mix
quickly.
Add masa mixture and mix lightly, just until blended. Pour into greased
8-inch-square baking pan. Cover with foil.
Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake
has a
firm texture.
Method 2: Place pan in a larger pan and pour boiling water half way up
corn
cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level
and
adding more boiling water, if necessary. When cooked through, remove
corn
cake pan from water.
Let cooked cake stand at room temperature for few minutes before
cutting
into squares or using a small ice cream scoop to serve.
Makes 10 to 12 small servings. Store leftovers in the refrigerator.
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