Blue Mesa Grill Sweet Corn Cake
- Ready In:
- 3hrs 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 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
directions
- *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.
- Drain.
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Bev I Am
United States
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