Tuesday, July 13, 2010

El Torito Sweet Corn Cake

This was one of Stacy's favorite things on the plate whenever she went to El Torito for sour cream and chicken enchiladas. I honestly didn't notice the corn cake when I was stuffing my face with chimichangas in an El Torito 3,000 miles away. Either way, these are great. --Mark


1/4 cup butter
2 T shortening
1/2 cup masa harina
3 T cold water
10 oz. frozen corn
3 T cornmeal
1/4 cup sugar
2 T whipping cream
1/4 tsp baking powder
1/4 tsp salt


Whip butter and shortening in a mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing well. Blend corn until coarsely chopped. Stir into masa mixture.

Mix cornmeal, sugar, whipping cream, baking powder, and salt in a large bowl. Add butter-masa mixture; mix until blended. Pour into a greased 8" baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40-50 minutes. allow to stand at room temperature 15 minutes before cutting into squares. You can also use an ice cream scoop to serve.

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