Ingredients
- 2/3 cup unsalted butter
- 1/3 cup masa harina
- 4 tbsp cold water
- 10 oz fresh or frozen corn
- 3 tbsp cornmeal
- 1/3 cup sugar
- 2 tbsp whipping cream
- 1/4 tsp baking powder
- 1/4 tsp salt
Method
- Place butter in mixer bowl and whip until soft. Continue whipping until very fluffy and creamy. Add masa gradually, mixing, and add water gradually, mixing thoroughly. Place corn in blender or food processor and coarsely chop. Stir in masa mixture.
- Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter-masa mixture. Mix lightly, until just blended.
- Pour into an 8" square greased baking pan and cover with foil. Place in a bain marie, adding water to halfway up side of pan. Bake in a preheated 350 F oven for 40 to 50 minutes, checking on water level; add more boiling water if necessary.
- When corn cake is cooked through, remove and allow to stand at room temperature for 15 minutes before cutting. Cut into squares or use a small ice cream scoop.
Good to Know
Recipe obtained at El Torito in Eugene Oregon.