Prep 30 mins
Cook 45 mins
Had this dish at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten...Steaming is the secret to its success, however, this is adapted for oven-baked and very close to the original.
- 1⁄3 cup Crisco shortening
- 1 cup unsalted butter, softened
- 2 cups corn masa harina
- 1⁄3 cup ice water
- 4 cups fresh corn kernels (thawed, about 1 lb. frozen) or 4 cups frozen corn kernels (thawed, about 1 lb. frozen)
- 1⁄2 cup yellow cornmeal
- 3⁄4 cup sugar
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- Preheat oven to 375 degrees.
- Place Crisco and butter in mixing bowl and beat on medium-high speed until light and fluffy.
- Add corn masa to butter mixture and mix for 2 minutes or until thoroughly incorporated.
- Add the ice water and mix and medium speed for 1 minutes or until completely absorbed.
- Place the corn kernels in a processor work bowl with the metal blade.
- Pulse the machine on and off until mixture is coarsely chopped, set aside.
- Combine the corn meal, sugar, whipping cream, baking powder and salt in a 4-quart mixing bowl.
- Add the masa mixture and the ground corn to the corn meal/sugar mixture.
- Stir to combine thoroughly.
- Pour the batter into a prepared pan, cover tightly with aluminum foil to retain steam and bake for 45 minutes at 375 degrees.
- **NOTE: You can readily purchase Masa Harina, which is dried corn that has been ground and treated, at most markets. It is the basic ingredient used in making tamale dough (also called masa).
The dough was quite hard when finished mixing. Had to bake longer and the result was kinda soggy in the center. I wonder if I did something wrong... Yet I folowed the recipe exactly. I'd be glad if you have suggestions, Terri.