Blue Mesa Grill Sweet Corn Cake

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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