Easy Recipe Finder
Recipe Feeder
1/4 cup Butter, unsalted
2 tb Shortening
1/2 cup Masa harina
3 tb Cold water
1 10 Ounce Pkg frozen corn
Kernels
3 tb Cornmeal
1/4 cup Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt
1) Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing
thoroughly.
2) Blend corn kernels until coarsley chopped. Stir into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking powder and salt in large
bowl. Add butter-masa mixture; mix until blended.
4) Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand
at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.
2 tb Shortening
1/2 cup Masa harina
3 tb Cold water
1 10 Ounce Pkg frozen corn
Kernels
3 tb Cornmeal
1/4 cup Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt
1) Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing
thoroughly.
2) Blend corn kernels until coarsley chopped. Stir into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking powder and salt in large
bowl. Add butter-masa mixture; mix until blended.
4) Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand
at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.
