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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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SWEET CORN CAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994. Ingredients:
1/2 cup unsalted butter at room temperature |
2 tablespoons vegetable shortening |
1 egg |
1 cup masa harina |
6 tablespoons cold water |
16 ounce package frozen corn kernels thawed |
1/2 cup granulated sugar |
6 tablespoons cornmeal |
1/4 cup whipping cream |
1 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 then grease a square pan.
2. Beat butter and shortening in large bowl until fluffy then beat in egg.
3. Gradually beat in masa harina then water.
4. Stir in remaining ingredients then transfer to prepared pan.
5. Cover loosely with foil and bake 55 minutes then allow to stand 15 minutes.
6. Cut into squares and serve warm.
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