1/4 c Butter or margarine
2 tb Shortening
1/2 c Masa harina
3 tb Cold water
10 oz Corn kernels
3 tb Cornmeal
1/4 c Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt
My favorite, and well worth the effort. Masa harina comes in a bag like
flour and can be found with the flour in most supermarkets. It’s the flour
to use for corn tortillas. The recipe doubles easily and turns out well
with either of the two methods provided. — Ann Weeks, Corona Method two is
the moist scoop we usually get at the restaurant. — patH
Place butter and shortening in mixer bowl and whip until soft; continue
whipping until fluffy and creamy. Add masa gradually while mixing; add
water gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal blade;
coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,
whipping cream, baking powder and salt in large mixing bowl; mix quickly.
Add masa mixture and mix lightly, just until blended. Pour into greased
8-inch-square baking pan. Cover with foil.
Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a
firm texture.
Method 2: Place pan in a larger pan and pour boiling water half way up corn
cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and
adding more boiling water, if necessary. When cooked through, remove corn
cake pan from water.
Let cooked cake stand at room temperature for few minutes before cutting
into squares or using a small ice cream scoop to serve.
Makes 10 to 12 small servings. Store leftovers in the refrigerator.
Cook and Tell recipe swap column, Riverside Press-Enterprise 3 Oct 96. Pat
H. McRecipe.
Yields
12 Servings