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Sweet Cornbread
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| 1/4 cup unsalted butter |
| 2 T shortening |
| 1/2 cup masa harina |
| 3 T cold water |
| 10 oz. canned cream corn |
| 3 T cornmeal |
| 1/4 cup sugar |
| 2 T whipping cream |
| 1/4 t salt |
| 1/4 t baking powder |
| dash salt |
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Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsely chopped. Stir into masa mixture. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 400 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. |