Sweet Corn Cake Recipe From El Torito Restaurant

• 1/4 cup unsalted butter (1/2 stick)
• 2 tablespoons vegetable shortening
• 1/2 cup instant masa harina flour
• 3 tablespoons cold water
• 1 (10 ounce) package corn kernels, thawed and coarsely chopped
• 3 tablespoons yellow cornmeal
• 1/4 cup white sugar, granulated
• 2 tablespoons whipping cream
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350 degrees F.
2. Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
3. Beat the butter and shortening together (using an electric mixer) until fluffy.
4. Gradually beat the instant masa into the butter mixture, then beat in the water.
5. Add the chopped corn kernels to the masa mixture.
6. In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
7. Add the masa mixture to the cornmeal mixture and stir well to combine.
8. Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
9. Remove pan to a wire rack to cool 15 minutes before serving.
10. Serve with a cookie dough scoop.

unsalted butter, vegetable shortening, instant masa, cold water, corn kernels, yellow cornmeal, white sugar, whipping cream, baking powder, salt

Taken from www.food.com/recipe/sweet-corn-cake-recipe-from-el-torito-restaurant-385028 (may not work)