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Measurements
      Title: El Torito's Sweet Corn Cake
 Categories: Cakes, Restaurants
      Yield: 10 servings
 
           LYNN THOMAS DCQP82A--
    1/4 c  Butter, unsalted
      2 tb Shortening
    1/2 c  Masa harina
      3 tb Cold water
      1    10 Ounce Pkg  frozen corn
           Kernels
      3 tb Cornmeal
    1/4 c  Sugar
      2 tb Whipping cream
    1/4 ts Baking powder
    1/4 ts Salt
 
  1) Whip butter and shortening in mixing bowl until fluffy and creamy.
  Add masa harina gradually and mix thoroughly. Add water gradually,
  mixing thoroughly. 2) Blend corn kernels until coarsley chopped. Stir
  into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking
  powder and salt in large bowl. Add butter-masa mixture; mix until
  blended. 4) 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. Or use ice cream scoop to serve. Each serving contains
  about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams fat; 17
  grams carbohydrates; 2 grams protein; 0.21 grams fiber. Formatted by
  Lynn Thomas (DCQP82A)
  
  Recipe By     : Los Angeles Times


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