Prep 45 mins
Cook 2 hrs 30 mins
This is a recipe I submitted in response to a request. I have not tried it. "This dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in the steaming. You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket." I found this recipe through Recipe Goldmine. It comes from The Blue Mesa Grill in Dallas, TX.
- corn husk (enough to line and cover a 3 quart steamer basket in a double layer)
- 1⁄4 cup vegetable shortening (like Crisco)
- 1⁄2 cup unsalted butter, softened
- 1 cup masa dough
- 1 cup cold water
- 1 lb corn, fresh and cut off the cob (or frozen and thawed)
- 1⁄2 cup yellow cornmeal
- 3⁄4 cup sugar
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- *Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
- Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
- It is the basic ingredient used in making tamale dough (also called masa).
- Soak corn husks in hot water for 30 minutes until pliable.
- Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
- Add masa and mix on low speed for about 2 minutes.
- Add water and mix well on medium speed.
- Grind the corn coarsely in a food processor.
- In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
- Add the masa mixture and the ground corn and mix well.
- To steam the corn cake, line the steamer basket with the softened corn husks.
- Fill with corn cake batter.
- Cover with more corn husks and a tea towel to absorb moisture.
- Steam on the stove for about 2 1/2 hours.
- Batter should not stick to husks when corn cake is done.
- If it does, it needs to steam longer.
- **Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.
I used the exact measurements given here but changed the cooking method a bit. I placed some of the batter into two mini cocottes (with the lids on) and placed them on the steamer rack of my "Fast Slow Cooker." (There is a steam option on it.) I cooked them for 20 minutes. OH MY!!! So good and was just like what I used to eat at Blue Mesa when I lived in Dallas.
I used to work at Blue Mesa in college and I was so happy to find my favorite flavor from the Sunday Brunch.