Sweet Corn Cake |
| Name: |
Kimberly Hubbard |
| Base: |
Miramar |
| Recipe: |
Sweet Corn Cake
1/4 C. butter, unsalted
2 T. shortening
1/2 C. masa harina
3 T. cold water
1 10 oz. package frozen corn kernels
3 T. cornmeal
1/4 C. sugar
2 T. whipping cream
1/4 t. baking powder
1/4 t. salt
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 coarsely chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan.
Cover with foil and bake at 350°F. 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.
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