Blue Mesa Sweet Corn Cake

We had our rehearsal dinner at Blue Mesa over 5 years ago – I don’t really have good memories of that night, but it definitely had nothing to do with Blue Mesa! Everything I’ve ever eaten there has been excellent.

We made this sweet corn cake one year for Thanksgiving or Christmas (can’t remember which) because we had tamales, etc. It was SO good, and much easier than I thought it would be. I’m a wuss when it comes to long recipes, I’m not going to lie.

Blue Mesa Sweet Corn Cake

1/3 cup Crisco shortening

2 sticks unsalted butter, softened

2 cups corn masa harina *

1/3 cup ice water

4 cups fresh or frozen (thawed) corn kernels (about 1 lb. frozen)

1/2 cup yellow cornmeal

3/4 cup sugar

1/4 cup heavy cream

1/2 tsp. baking powder

1/2 tsp. salt

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 or until thoroughly incorporated. Add the ice water and mix at medium speed for 1 minute or completely absorbed.

Place the corn kernels in a processor work bowl with the metal blade. Pulse the machine on and off until mixture is coarsely chopped. Set aside.

Combine the cornmeal, sugar, whipping cream, baking powder and salt in a large 4-quart mixing bowl.

Add the masa mixture and the ground corn to the cornmeal/sugar mixture. Stir to combine thoroughly.

Pour the batter into a prepared pan, cover tightly with aluminum foil to retain the steam, and bake for 45 minutes at 375°.

* You can readily purchase masa harina, which is dried corn that has been ground and treated, at most stores. It is the basic ingredient used in making tamale dough (also called masa).


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