El torito’s sweet corn cakes


2 tbsp lard
1/4 cup butter, softened
1/2 cup masa
3 tbsp cold water
10 oz frozen corn kernels or 2 lg cobs, kernels removed
3 tbsp cornmeal
1/4 cup sugar
2 tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

How to prepare

Combine lard and butter in electric mixer bowl; beat till light and fluffy. Add masa gradually and mix till thoroughly incorporated. Add water slowly, mixing thoroughly. Place corn kernels in blender and blend till coarsely chopped. Stir into masa mixture. Place cornmeal, sugar, whipping cream, baking powder and salt in lg mixing bowl. Mix quickly. Add masa mixture, mixing just till blended. Turn into 8″ buttered baking pan. Cover with foil. Bake in preheated 350 oven 40-50 minutes or till corn cake has firm texture. Let stand at room temperature 15 minutes before cutting. Cut into squares or use sm ice cream scoop. Serve with grilled poultry, meats or mexican food. Makes 10 (2 oz) servings. Note: use masa that has not been mixed with lard to prepare recipe.

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