Ingredients for Blue Mesa Grill Sweet Corn Cake
- Corn Husk
- 1 cup vegetable shortening
- Unsalted Butter
- Masa Dough
- 1 cup water
- Corn
- Yellow Cornmeal
- 1 cup sugar
- Heavy Cream
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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How to Make Blue Mesa Grill Sweet Corn Cake
- Soak corn husks in hot water for 30 minutes until pliable. Drain.
- If not using pre-made masa harina, grind dried corn coarsely in a food processor.
- In a large mixing bowl, combine 2 cups cornmeal, 1 cup sugar, 1 cup whipping cream, 2 teaspoons baking powder, and 1/2 teaspoon salt. Mix well.
- In a separate bowl, cream together 1 cup vegetable shortening and 1/2 cup (1 stick) unsalted butter on medium speed until light and fluffy.
- Add 1 cup masa harina to the creamed butter and shortening mixture. Mix on low speed for 2 minutes.
- Gradually add 1 cup water to the masa mixture, mixing on medium speed until well combined.
- Add the wet masa mixture and the ground corn to the large bowl with the dry ingredients. Mix until just combined, being careful not to overmix.
- Line a steamer basket with the softened corn husks.
- Fill the lined steamer basket with the corn cake batter.
- Cover the batter with more corn husks and a tea towel to absorb excess moisture.
- Steam over medium heat for 2 1/2 hours, or until a toothpick inserted into the center comes out clean. The batter should not stick to the husks when done.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
109g
Fat
73g
Carbs
17g
