El Torito-style Sweet Corn Cake


  • 1/4 cup butter, unsalted
  • 2 Tbsp shortening
  • 1/2 cup Masa Harina
  • 3 Tbsp cold water
  • 1 (10 oz.) package frozen corn kernels
  • 3 Tbsp cornmeal
  • 1/4 cup granulated sugar
  • 2 Tbsp whipping cream
  • 1/4 tsp baking powder
  • 1/4 tsp salt


Whip butter and shortening in mixing bowl until fluffy and creamy. Add Masa Harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.

Blend corn kernels until coarsely chopped. Stir into masa mixture.

Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into an 8-inch greased baking pan. Cover with foil and bake at 350° F until corn cake is firm, 40 to 50 minutes.

Allow to stand at room temperature for 15 minutes before cutting into squares.

Makes 10

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