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El Torito's Sweet Corn Cake
Recipe By : Los Angeles Times
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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--LYNN THOMAS DCQP82A--
1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounce pkg frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon 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 larg
e
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)
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