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Name: El Torito Sweet Corn Cake
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 tb Shortening; 1/4 c Sugar; 3 tb Cold water; 1/2 c Masa harina; 1/4 ts Baking Powder; 1/4 ts Salt; 3 tb Cornmeal; 2 tb Whipping cream; 10 oz Corn kernels; 1/4 c Butter or margarine

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INGREDIENTS

2 tb Shortening
1/4 c Sugar
3 tb Cold water
1/2 c Masa harina
1/4 ts Baking Powder
1/4 ts Salt
3 tb Cornmeal
2 tb Whipping cream
10 oz Corn kernels
1/4 c Butter or margarine

Servings

INSTRUCTIONS

My favorite, and well worth the effort. Masa harina comes in a bag like flour and can be found with the flour in most supermarkets. Its the flour to use for corn tortillas. The recipe doubles easily and turns out well with either of the two methods provided. -- Ann Weeks, Corona Method two is the moist scoop we usually get at the restaurant. -- patH Place butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly. Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased 8-inch-square baking pan. Cover with foil. Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture. Method 2: Place pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water. Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve. Makes 10 to 12 small servings. Store leftovers in the refrigerator. Cook and Tell recipe swap column, Riverside Press-Enterprise 3 Oct 96. Pat H. McRecipe. Recipe By : El Torito Restaurant, California Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT) From: PatH

NOTES

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El Torito Sweet Corn Cake

2 tb Shortening 
1/4 c Sugar 
3 tb Cold water 
1/2 c Masa harina 
1/4 ts Baking Powder 
1/4 ts Salt 
3 tb Cornmeal 
2 tb Whipping cream 
10 oz Corn kernels 
1/4 c Butter or margarine

My favorite, and well worth the effort. Masa harina comes in a bag like  flour and can be found with the flour in most supermarkets. Its the flour  to use for corn tortillas. The recipe doubles easily and turns out well  with either of the two methods provided. -- Ann Weeks, Corona Method two is  the moist scoop we usually get at the restaurant. -- patH  Place butter and shortening in mixer bowl and whip until soft; continue  whipping until fluffy and creamy. Add masa gradually while mixing; add  water gradually and mix thoroughly.  Place corn kernels in blender or food processor fitted with metal blade;  coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,  whipping cream, baking powder and salt in large mixing bowl; mix quickly.  Add masa mixture and mix lightly, just until blended. Pour into greased  8-inch-square baking pan. Cover with foil.  Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a  firm texture.  Method 2: Place pan in a larger pan and pour boiling water half way up corn  cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and  adding more boiling water, if necessary. When cooked through, remove corn  cake pan from water.  Let cooked cake stand at room temperature for few minutes before cutting  into squares or using a small ice cream scoop to serve.  Makes 10 to 12 small servings. Store leftovers in the refrigerator.    Cook and Tell recipe swap column, Riverside Press-Enterprise 3 Oct 96. Pat  H. McRecipe.  Recipe By     : El Torito Restaurant, California    Posted to MC-Recipe Digest V1 #253    Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 12

Calories: 188
Calories from Fat: 88 (47%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 2.1g
Cholesterol 9.9mg		3 %
Sodium 11.7mg		0 %
Potassium 84.2mg		2 %
Total Carbohydrate 25.1g		7 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 24.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 188

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