This is a recipe I submitted in response to a request. I have not tried it. “This 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.” I found this recipe through Recipe Goldmine. It comes from The Blue Mesa Grill in Dallas, TX.
Ingredients
Nutrients
Calories 460.8
Calories from Fat 260 g
Total Fat 28.9 g
Saturated Fat 14.7 g
Cholesterol 54.3 mg
Sodium 247.1 mg
Total Carbohydrate 52.2 g
Dietary Fiber 2.9 g
Sugars 27.5 g
Protein 3.7 g
Step by step method
Step 1
Soak corn husks in hot water for 30 minutes until pliable.
Step 2
Drain.
Step 3
Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
Step 4
Add masa and mix on low speed for about 2 minutes.
Step 5
Add water and mix well on medium speed.
Step 6
Grind the corn coarsely in a food processor.
Step 7
In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
Step 8
Add the masa mixture and the ground corn and mix well.
Step 9
To steam the corn cake, line the steamer basket with the softened corn husks.
Step 10
Fill with corn cake batter.
Step 11
Cover with more corn husks and a tea towel to absorb moisture.
Step 12
Steam on the stove for about 2 1/2 hours.
Step 13
Batter should not stick to husks when corn cake is done.
Step 14
If it does, it needs to steam longer.
Tips & variations
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).
You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.
