1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350F. Blend butter in a medium
bowl with an electric
mixer until creamy. Add the masa harina and water
to the butter and
beat until well combined.
Put defrosted corn into a blender or food processor
and with short
pulses, coarsely chop the corn on low speed. You
want to leave several
whole pieces of corn. Stir the chopped corn into
the butter and masa
harina mixture. Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar,
cream, salt, and
baking powder. When the ingredients are well blended,
pour the mixture
into the other bowl and stir everything together
by hand. Pour corn
batter into an ungreased 8"x8" baking pan. Cover
the pan with aluminum
foil. Place this pan into a 13"x9" pan filled 1/3
of the way up with
hot water. Bake for 50-60 minutes or until the
corn cake is cooked
through. When the corn cake is done, remove the
small pan from the
larger pan and let sit for at least 10 minutes
before serving.