Ingredients:
1/4 cup unsalted butter
2 tbsp shortening
1/2 cup masa harina
3 tbsp cold water
10 oz frozen corn kernels*
3 tbsp cornmeal
1/4 cup sugar
2 tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt
*or use canned cream corn.
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Method:
Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix
thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped; stir into
masa mixture. Mix cornmeal, sugar, whipping cream, baking powder and salt in a large bowl. Add butter-masa
mixture; mix until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350°
until corn cake is firm, 40 to 50 minutes.
Allow to stand at room temperature 15 minutes before cuttin into squares. Or use ice cream scoop to serve.
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