El torito's sweet corn cake

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Recipe by: belzelia

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

LYNN THOMAS DCQP82A--
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; 76 mg sodium; 16 mg cholesterol; 9 grams fat; 17
grams carbohydrates; 2 grams protein; 0.21 grams fiber. Formatted by
Lynn Thomas (DCQP82A)

Recipe By : Los Angeles Times