Ingredients
½ cup butter,, softened
⅓ cup masa harina
¼ cup water
1½ cup frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tbsp heavy whipping cream
¼ tsp salt
½ tsp baking powder
Preparation
Preheat oven to 350 degrees F.
In a medium bowl, cream butter.
Add Mexican corn flour and water. Beat until well mixed.
Place corn in a food processor and pulse to chop while still leaving corn slightly chunky. Stir corn mixture into the butter mixture.
In a separate small bowl, combine cornmeal, sugar, cream, salt, and baking powder and mix until well combined. Add to corn/flour mixture and stir to combine.
To cook this, it needs to be cooked in a water bath in the oven. To accomplish this, pour batter into an ungreased 8x8 inch baking pan.
Smooth the batter evenly in dish and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake at 350 degrees F for 50 to 60 minutes.
Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
