Corn Cakes

From El Torito

Ingredients

1/4 cup butter, softened
2 Tbsp shortening
1/2 cup masa harina
2 Tbsp cold water
2 large fresh corn on the cobs, shelled or 1 10 oz bag of frozen corn kernels
3 Tbsp corn meal
1/4 cup sugar
2 Tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

Directions

Preheat oven to 350. Whip butter and shortening together until light and fluffy. Add masa harina gradually and mix thoroughly. Add the water, mix until well blended. Blend corn kernels until coarsely chopped. Add to the masa mixture. In a separate bowl, mix the remaining ingredients together. Add masa-corn mixture. Pour batter into an 8" greased baking pan. Cover with foil and bake for 30-45 minutes or until the corn cake is firm. Allow to cool and cut into squares or serve with an ice cream scoop.