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El Torito’s Sweet Corn Cake Recipe

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This recipe for El Torito’s Sweet Corn Cake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 Cup Butter, unsalted
2 Tbsp. Shortening
1/2 Cup Masa Harina
3 Tbsp. Water
1 (10oz.) Pkg. Frozen Corn Kernels
3 Tbsp. Cornmeal
1/4 Cup Sugar
2 Tbsp. Whipping Cream
1/4 Tsp. Baking Powder
1/4 Tsp. Salt

Directions:
Directions:
Whip butter and shortening until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels in food processor until coarsely chopped. Stir into masa mixture. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add masa mixture and mix until well blended. Pour mixture into greased 8X8 baking pan. Cover with foil and bake at 350º 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.

 

 

 

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