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*Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
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Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
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It is the basic ingredient used in making tamale dough (also called masa).
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Soak corn husks in hot water for 30 minutes until pliable.
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Drain.
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Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
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Add masa and mix on low speed for about 2 minutes.
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Add water and mix well on medium speed.
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Grind the corn coarsely in a food processor.
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In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
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Add the masa mixture and the ground corn and mix well.
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To steam the corn cake, line the steamer basket with the softened corn husks.
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Fill with corn cake batter.
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Cover with more corn husks and a tea towel to absorb moisture.
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Steam on the stove for about 2 1/2 hours.
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Batter should not stick to husks when corn cake is done.
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If it does, it needs to steam longer.
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**Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.
