*  Exported from  MasterCook  *
 
                        El Torito’s Sweet Corn Cake
 
 Recipe By     : Los Angeles Times
 Serving Size  : 10   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --LYNN THOMAS DCQP82A--
      1/4  cup           butter, unsalted
    2      tablespoons   shortening
      1/2  cup           masa harina
    3      tablespoons   cold water
   10      ounce pkg     frozen corn kernels
    3      tablespoons   cornmeal
      1/4  cup           sugar
    2      tablespoons   whipping cream
      1/4  teaspoon      baking powder
      1/4  teaspoon      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 larg
 e
 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)
 
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