*  Exported from  MasterCook  *
                         El Torito Sweet Corn Cake
 Recipe By     : El Torito Restaurant, California
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Breads                           Copycat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           butter or margarine
    2      tablespoons   shortening
      1/2  cup           masa harina
    3      tablespoons   cold water
   10      ounces        corn kernels
    3      tablespoons   cornmeal
      1/4  cup           sugar
    2      tablespoons   whipping cream
      1/4  teaspoon      baking powder
      1/4  teaspoon      salt
 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.  It’s 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.
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