Serves 10–12
Ingredients
1/3 cup Crisco shortening
2 sticks unsalted butter, softened
2 cups corn masa harina (can be purchased at most markets)
1/3 cup ice water
4 cups fresh or frozen (thawed) corn kernels
½ cup yellow cornmeal
3/4 cup sugar
¼ cup heavy cream
½ tsp. baking powder
½ tsp. salt
Directions
Preheat oven to 375°. Place Crisco and butter in a mixing bowl and beat on medium-high speed until light and fluffy. Add corn masa to butter mixture and mix for 2 minutes, until thoroughly incorporated. Add ice water and mix at medium for 1 minute or until completely absorbed. Place the corn kernels in a processor and pulse the machine on and off, until mixture is coarsely chopped. Set aside. Combine cornmeal, sugar, whipping cream, baking powder, and salt in a large mixing bowl. Add masa mixture and ground corn to cornmeal/sugar mixture. Stir to combine thoroughly. Pour batter into a prepared pan, cover tightly with aluminum foil to retain the steam. Bake for 45 minutes.