BLUE MESA GRILL SWEET CORN CAKE

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* Exported from MasterCook *

 

BLUE MESA GRILL SWEET CORN CAKE

 

Recipe By :Blue Mesa Grill Dallas, Texas

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Corn husks (enough to line and cover a

3-quart steamer basket in a double layer)

1/4 cup vegetable shortening (like Crisco)

1/2 cup unsalted butter -- softened

1 cup masa dough*

1 cup cold water

1 pound corn -- fresh and cut off the cob (or frozen

and

thawed)

1/2 cup yellow corn meal

3/4 cup granulated sugar

1/4 cup heavy cream

1/2 teaspoon baking powder

1/2 teaspoon salt

 

Soak corn husks in hot water for 30 minutes until pliable. Drain.

 

Place vegetable shortening and butter in a mixing bowl and beat on

medium speed

until mixture becomes fluffy and creamy. Add masa and mix on low

speed for

about 2 minutes. Add water and mix well on medium speed. Grind the

corn

coarsely in a food processor.

 

In a large mixing bowl combine the corn meal, sugar, whipping cream,

baking

powder and salt. Add the masa mixture and the ground corn and mix

well.

 

To steam the corn cake, line the steamer basket with the softened

corn husks.

Fill with corn cake batter. Cover with more corn husks and a tea

towel to

absorb moisture. Steam on the stove for about 2 1/2 hours. Batter

should not

stick to husks when corn cake is done. If it does, it needs to steam

longer.

 

*Note on Masa: You can buy prepared masa dough at most Mexican and

specialty

food markets. Or you can readily purchase Masa Harina (made by

Quaker Oats)

which is dried corn that has been ground and treated. It is the basic

ingredient used in making tamale dough (also called masa).

 

**Note on steamers:You can also improvise a steamer by placing a rack

on cans in

a large stockpot or Dutch oven with a tight-fitting lid.

 

 

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Per Serving (excluding unknown items): 1740 Calories; 116g Fat (57.8%

calories

from fat); 7g Protein; 183g Carbohydrate; 4g Dietary Fiber; 330mg

Cholesterol;

1378mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 23 Fat;

10 Other

Carbohydrates.

 

NOTES : The Grill's most requested recipe! This popular dish is

really more like

a pudding than a cake. Serve a scoop of it freshly steamed as it

loses its

light, fluffy consistency when reheated in the oven. The secret to

making great

corn cake is in the steaming. You can try and bake the cake in a pan

in the

oven (inserted in a pan of water to create steam), or you can steam

them on the

stove in a steamer basket.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0