Mexican Sweet Corn Cake

• 1/4 cup butter
• 2 tablespoons shortening
• 1/2 cup masa harina
• 5 tablespoons cold water (may add more to reach consistency of cookie dough)
• 10 ounces frozen corn kernels
• 3 tablespoons cornmeal
• 1/4 cup sugar
• 3 tablespoons whipping cream
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0F.
2. Whip butter and shortening in a mixing bowl and beat until creamy.
3. Add Masa harina slowly and mix thoroughly.
4. Add water until cookie dough consistency and mix.
5. Blend in corn kernels.
6. Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
7. Add masa harina mixture and mix until blended.
8. Grease an 8x10 square pan and pour mixture into pan.
9. Cover pan with foil and bake.
10. Bake 40-50 minutes at 350 until it is consistency of custard.
11. Allow to stand at room temperature for 15 minutes.
12. May serve with an ice cream scoop or cut into squares.
13. You may use a food processor and add ingredients as specified above.

butter, shortening, masa harina, cold water, corn kernels, cornmeal, sugar, whipping cream, baking powder, salt

Taken from www.food.com/recipe/mexican-sweet-corn-cake-35544 (may not work)