| 1/4 cup
butter 2 Tbsp shortening 1/2 cup masa harina 3 Tbsp cold water 10 oz frozen corn kernels |
3 Tbsp corn
meal 1/4 cup sugar 2 Tbsp whipping cream 1/4 tsp baking powder 1/4 tsp 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 corn meal, sugar, whipping
cream, baking powder, and salt in large bowl.� Add butter-masa mixture; mix until
blended.� Pour masa mixture into 8 inch greased baking pan.� Cover with foil and
bake at 350 degrees until corn cake is firm, about 40 to 50 minutes.� Allow to stand
at room temperature for 15 minutes until cutting into squares. � |
|