Blue Mesa Corncakes Recipe

Blue Mesa Corncakes
 
 Recipe By     : Blue Mesa Restaurant
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Bread                            Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           shortening
    2      sticks        margarine
    4      cups          masa harina
      1/2  cup           cold water
    6      cups          frozen corn -- thawed
    1 1/4  cups          cornmeal -- stone ground
    2      cups          granulated sugar
      1/2  cup           heavy whipping cream
    1 1/2  teaspoons     baking powder
    1      teaspoon      salt
 
 Preheat oven to 350 degrees and place an ovenproof dish filled with about 2
 inches of water on a rack set in the lower third of the oven.  Place top
 rack in upper third of oven.  Grease a 13x9-inch baking pan and set aside.
 
 Cream shortening and maragrine in medium bowl on mixer's medium speed.
 Change to high speed, and whip fats until fluffy, about 15 minutes.  At low
 speed, add masa, mixing for about 2 minutes or until ingredients are well
 combined.  Add water and mix at medium speed for 2 minutes, scraping bowl -
 keep blended.
 
 In batches, puree corn in the blender or food processor until "chumky".  If
 blades clog, add a bit of water or milk.  Reserve corn.
 
 Place cornmeal, sugar, whipping cream, baking powder and salt in a large
 mixing bowl.  To cornmeal mixture, add creamed mixture and reserved,
 processed corn.  Mix until batter is well blended.  Pour batter into
 prepared pan, smoothing top evenly.
 
 Bake 25 to 30 minutes or until a toothpick comes clean.
 
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 NOTES : At the restaurant, the cake is "baked" in a pressure steamer.  To
 achieve a somewhat similar moist result in a traditional oven, fill an
 ovenproof pan with 1 to 2 inches of water and place on a lower oven rack
 while the corn bread bakes above.