Recipe - El Toritos Sweet Corn Cake

One fourth cup Unsalted butter
2 tablespoon Shortening
One half cup Masa Harina
10 ounce Frozen corn kernels
3 tablespoon Cornmeal
One fourth cup Sugar
3 tablespoon Whipping cream
One fourth teaspoon Baking powder
One fourth teaspoon Salt
3 tablespoon Cold water

Place butter and shortening in mixer bowl and whip until soft. Continue
whipping until mixture is fluffy and creamy. Add Masa Harina
gradually,mixing thoroughly. Place corn kernels in blender or food
processor and coarsely chop; stir into Masa Harina mixture. Place
cornmeal, sugar, whipping cream, baking powder, salt and cold water in a
large mixing bowl; mix quickly. Add butter/Masa Harina mixture and mix
lightly, just until well blended. Pour into a greased 8by8inch pan.
Cover with foil. Place pan in a larger pan and pour boiling water into the
larger pan until it reaches halfway up corncake pan. Bake in 350degree
oven 40 to 50 minutes, checking water level, adding more boiling water if
the level falls below onequarter of the height of the cake pan. When corn
cake is cooked through, remove and allow to stand at room temperature for
15 minutes.

Recipe By :

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip