This recipe is a popular garnish to many dishes at El Torito. You will learn, this cake is more than a garnish with its dense, rich taste and texture. This recipe calls for masa harina, if you are not familiar, masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes.
1/4 cup Butter, unsalted
2 tablespoons Shortening
1/2 cup Masa harina
3 tablespoons Cold water
1 (10-ounce) Pkg frozen corn kernels
3 tablespoons Cornmeal
1/4 cup Sugar
2 tablespoons Whipping cream
1/4 teaspoon Baking powder
1/4 teaspoon 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 cornmeal, 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 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares.