INGREDIENTS

INSTRUCTIONS

1997    
I got this recipe from Top Secret Restaurant Recipes by Todd Wilber.
Preheat the oven to 375 degrees F. Blend the butter in a medium bowl
with an electric mixer until creamy. Add the masa harina and water to
the butter and beat until well combined. Put the corn into a blender
or food processor and with short impulses, coarsely chop the corn on
low speed. You want to leave several whole kernels of corn. Stir the
chopped corn into the butter and masa harina mixture. Add the  cornmeal
mixture. Combine. In another medium bowl, mix together the  sugar,
cream, salt, and the baking powder. When the ingredients are  well
blended, pour the mixture into the bowl and stir everything  together
by hand. Pour the corn batter into an ungreased 8x8 inch  baking pan.
Smooth the surface of the batter with a spatula. Cover  the pan with
aluminum foil. Place this pan into a 13x9-inch pan  filled one-third of
the way up with hot water. Bake for 50 to 60  minutes or until the corn
cake is cooked through. When the corn cake  is done, remove the small
pan from the larger pan and let it sit for  at least 10 minutes. To
serve, scoop out each portion with an ice  cream scoop or rounded
spoon.  Masa Harina: A Mexican corn flour used to make tortillas. It is
usually found in Latin American groceries and in the supermarket next
to the flour.  Serves 8 to 10 as a side dish.  Posted to EAT-L Digest
by Bonnie <solomon1@CNETECH.COM> on Nov 24,

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Nutrition (calculated from recipe ingredients)
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Calories: 3859
Calories From Fat: 3338
Total Fat: 378.1g
Cholesterol: 285.1mg
Sodium: 4055.2mg
Potassium: 381.8mg
Carbohydrates: 123.7g
Fiber: 4.7g
Sugar: 66.8g
Protein: 10.6g