Sweet Corn Cake Recipe from El Torito Restaurant

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."

• Ready In: 1 hr 10 mins
• Serves: 9
• Yields: 9 cakes

Ingredients

• 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

1. Preheat oven to 350 degrees F.
2. Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
3. Beat the butter and shortening together (using an electric mixer) until fluffy.
4. Gradually beat the instant masa into the butter mixture, then beat in the water.
5. Add the chopped corn kernels to the masa mixture.
6. In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
7. Add the masa mixture to the cornmeal mixture and stir well to combine.
8. Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
9. Remove pan to a wire rack to cool 15 minutes before serving.
10. Serve with a cookie dough scoop.