Sweet Corn Cake
½ cup softened butter
1/3 cup masa harina (Mexican corn flour)
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
1/3 cup white sugar
2 tbsp. heavy whipping cream
¼ tsp. salt
½ tsp. baking powder
In a medium bowl, beat butter until it’s creamy. Add the corn flour and water and beat until well mixed. Using a food processor, process the corn, but leave it chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with foil. Place pan into a 9×13 inch baking dish that’s filled 1/3 way with water.
Bake at 350 for 50-60 minutes. Allow 10 minutes to cool.