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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

El Torito's Sweet Corn Cake Recipe

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This recipe for El Torito's Sweet Corn Cake is from family cook book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. unsalted butter
2 T. shortening
½ c. masa harina
3 T. cold water
1 10 oz. package frozen corn kernels or kernels from 2 large fresh corn cobs
3 T. cornmeal
¼ c. sugar
2 T. whipping cream
¼ tsp. baking powder
¼ tsp. salt
Directions:
Directions:
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 coarsely chopped. Stir into mas mixture.

Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended.

Pour masa mixture into 8-inch greased 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.

Cut into squares or use an ice cream scoop to serve.
Number Of Servings:
Number Of Servings:
10

 

 

 

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