El Torito's Sweet Corn Cake

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - unsalted
2 tablespoons	30ml	Shortening
1/2 cup	118ml	Masa harina
3 tablespoons	45ml	Cold water
1		Frozen corn kernels
3 tablespoons	45ml	Cornmeal
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Whipping cream
1/4 teaspoon	1.3ml	Baking powder
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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 coarsely 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 350until 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.

Source:
Los Angeles Times

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