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El Torito Sweet Corn Cake Recipe

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This recipe for El Torito Sweet Corn Cake is from Copycat recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Butter, unsalted
2 tablespoons Shortening
1/2 cup Masa harina
3 tablespoons Cold water
1 (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
Directions:
Directions:
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 large 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.

 

 

 

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