El Torito's Sweet Corn Cake
Yield: 10 servings
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
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. Each serving contains about: 147
calories