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Unformatted text preview: add water gradually and mix thoroughly. Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased 8-inch-square baking pan. Cover with foil. Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture. Method 2: Place pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water. Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve. Makes 10 to 12 small servings. Store leftovers in the refrigerator....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11