Mexican Sweet Corn Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 2 tablespoons shortening
• 1/2 cup masa harina
• 5 tablespoons cold water (may add more to reach consistency of cookie dough)
• 10 ounces frozen corn kernels
• 3 tablespoons cornmeal
• 1/4 cup sugar
• 3 tablespoons whipping cream
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350°f.
• 2 whip butter and shortening in a mixing bowl and beat until creamy.
• 3 add masa harina slowly and mix thoroughly.
• 4 add water until cookie dough consistency and mix.
• 5 blend in corn kernels.
• 6 mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
• 7 add masa harina mixture and mix until blended.
• 8 grease an 8x10 square pan and pour mixture into pan.
• 9 cover pan with foil and bake.
• 10 bake 40-50 minutes at 350 until it is consistency of custard.
• 11 allow to stand at room temperature for 15 minutes.
• 12 may serve with an ice cream scoop or cut into squares.
• 13 you may use a food processor and add ingredients as specified above.