Recipe By : Los Angeles Times
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Unsalted butter
2 tb Shortening
1/2 c Masa harina
3 tb Water -- cold
10 oz Pkg frozen corn kernels
3 tb Corn meal
1/4 c Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts 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 coarsley 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" 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.
Per serving: 147 cal; 76 mg sodium; 16 mg cholesterol; 9 g fat;
17 g carbs; 2 g protein; 0.21 g fiber.
Formatted by: Lynn Thomas (DCQP82A)
Recipe FROM: Riverside Press-Enterprise, Oct 3, 1996
