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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
1. Place butter and shortening in mixer bowl and whip until soft; continue
2. whipping until fluffy and creamy. Add masa gradually while mixing; add water
3. gradually and mix thoroughly.
4. Place corn kernels in blender or food processor fitted with metal blade;
5. coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,
6. whipping cream, baking powder and salt in large mixing bowl; mix quickly.
7. Add masa mixture and mix lightly, just until blended. Pour into greased
8. 8-inch-square baking pan. Cover with foil.
9. Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a
10. firm texture.
11. Method 2: Place pan in a larger pan and pour boiling water half way up corn
12. cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and
13. adding more boiling water, if necessary. When cooked through, remove corn
14. cake pan from water.
15. Let cooked cake stand at room temperature for few minutes before cutting
16. into squares or using a small ice cream scoop to serve.
17. Store leftovers in the refrigerator.
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