Source: Los Angeles Times - El Torito Restaurant

1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup Masa Harina
3 tablespoons cold water
1 (10 ounce) package frozen corn kernels
3 tablespoons cornmeal
1/4 cup granulated sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Whip butter and shortening in mixing bowl until fluffy and creamy. Add Masa Harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.

Blend corn kernels until coarsely chopped. Stir into masa mixture.

Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into an 8-inch greased baking pan. Cover with foil and bake at 350 degrees F until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature for 15 minutes before cutting into squares.

Yields 10 servings.