Recipe By : Blue Mesa Restaurant
Serving Size : 10 Preparation Time :0:00
Categories : Bread Side Dishes
Amount Measure Ingredient -- Preparation Method
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1/2 cup shortening
2 sticks margarine
4 cups masa harina
1/2 cup cold water
6 cups frozen corn -- thawed
1 1/4 cups cornmeal -- stone ground
2 cups granulated sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350 degrees and place an ovenproof dish filled with about 2
inches of water on a rack set in the lower third of the oven. Place top
rack in upper third of oven. Grease a 13x9-inch baking pan and set aside.
Cream shortening and maragrine in medium bowl on mixer's medium speed.
Change to high speed, and whip fats until fluffy, about 15 minutes. At low
speed, add masa, mixing for about 2 minutes or until ingredients are well
combined. Add water and mix at medium speed for 2 minutes, scraping bowl -
keep blended.
In batches, puree corn in the blender or food processor until "chumky". If
blades clog, add a bit of water or milk. Reserve corn.
Place cornmeal, sugar, whipping cream, baking powder and salt in a large
mixing bowl. To cornmeal mixture, add creamed mixture and reserved,
processed corn. Mix until batter is well blended. Pour batter into
prepared pan, smoothing top evenly.
Bake 25 to 30 minutes or until a toothpick comes clean.
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NOTES : At the restaurant, the cake is "baked" in a pressure steamer. To
achieve a somewhat similar moist result in a traditional oven, fill an
ovenproof pan with 1 to 2 inches of water and place on a lower oven rack
while the corn bread bakes above.
