Sweet Corn Cake Recipe From El Torito Restaurant

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1/4 cup unsalted butter (1/2 stick)
• 2 tablespoons vegetable shortening
• 1/2 cup instant masa harina flour
• 3 tablespoons cold water
• 1 (10 ounce) package corn kernels, thawed and coarsely chopped
• 3 tablespoons yellow cornmeal
• 1/4 cup sugar, granulated
• 2 tablespoons whipping cream
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray an 8" x 8" pyrex baking pan with no-stick spray and set aside.
• 3 beat the butter and shortening together (using an electric mixer) until fluffy.
• 4 gradually beat the instant masa into the butter mixture, then beat in the water.
• 5 add the chopped corn kernels to the masa mixture.
• 6 in a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
• 7 add the masa mixture to the cornmeal mixture and stir well to combine.
• 8 spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
• 9 remove pan to a wire rack to cool 15 minutes before serving.
• 10 serve with a cookie dough scoop.