Recipe by lynnski / LA
These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn cake to garnish their entree dishes. This recipe was provided by the restaurant to the Los Angeles Times for publication in their reader request column. The recipe was also published in the book: "Dear SOS: Favorite Restaurant Recipes from the Los Angeles Times."
Top Review by Fairyflyze
I ate this alot growing up and dining out in so cal. It is so good and I have a pan of it in the oven even as I am typing. For a pretty presentation, spoon it into a corn husk before serving.
- 1⁄4 cup unsalted butter (1/2 stick)
- 2 tablespoons vegetable shortening
- 1⁄2 cup instant masa harina flour
- 3 tablespoons cold water
- 1 (10 ounce) package corn kernels, thawed and coarsely chopped
- 3 tablespoons yellow cornmeal
- 1⁄4 cup white sugar, granulated
- 2 tablespoons whipping cream
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
- Beat the butter and shortening together (using an electric mixer) until fluffy.
- Gradually beat the instant masa into the butter mixture, then beat in the water.
- Add the chopped corn kernels to the masa mixture.
- In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
- Add the masa mixture to the cornmeal mixture and stir well to combine.
- Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
- Remove pan to a wire rack to cool 15 minutes before serving.
- Serve with a cookie dough scoop.