| 1/4 cup
butter 2 Tbsp shortening 1/2 cup masa harina 3 Tbsp cold water 10 oz frozen corn kernels |
3 Tbsp corn
meal 1/4 cup sugar 2 Tbsp whipping cream 1/4 tsp baking powder 1/4 tsp 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
coarsely chopped. Stir into masa mixture. Mix corn meal, 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 350 degrees until corn cake is firm, about 40 to 50 minutes. Allow to stand
at room temperature for 15 minutes until cutting into squares.
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