El Torito Sweet Corn

INGREDIENTS

1/4  Cup  Butter

2 Tbsp. Shortening

1/2  Cup Masa Harina*

3 Tbsp. Cold Water

10 oz Frozen Corn

3 Tbsp. Cornmeal

1/4  Cup Sugar

2 Tbsp. Whipping Cream

¼ tsp.  Baking Powder

¼ tsp. Salt

DIRECTIONS

-Whip butter and shortening in mixing bowl until creamy. Add masa harina gradually and mix thoroughly. Add water gradually.

-Chop or blend corn kernels until coarsely chopped. Stir into masa mixture.

-Mix cornmeal, sugar, whipping cream, baking powder, and salt in large bowl.

-Add butter mixture and mix until well combined.

-Pour mixture in to a 8x8 pam sprayed baking dish. Cover with foil and bake at 350F for 40-50 minutes, or until cake is firm.

-Allow to stand at room temp for 15 min before serving. We serve it with an ice cream scoop but you could just spoon it out. It should be too loose to cut into slices.

*Masa harina comes in a bag like flour and can be found with the flour in most supermarkets.  It's the flour to use for corn tortillas.

- Jackie S.