Sweet Corn Cake

Ingredients

• 0.5 cups butter , softened
• 0.33 cups masa harina
• 0.25 cups water
• 1.5 cups frozen whole-kernel corn , thawed
• 0.33 cups white sugar
• 0.25 cups cornmeal
• 2 tablespoons heavy whipping cream
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Beat butter in a medium bowl until creamy. Add masa harina and water and beat until well mixed. Set aside.

3. 3

   Process corn in a food processor, but leave chunky. Stir into butter mixture until incorporated.

4. 4

   Mix sugar, cornmeal, cream, baking powder, and salt together in a separate bowl until well blended. Add to masa harina mixture and stir to combine.

5. 5

   Pour batter into an ungreased 8x8-inch baking pan; smooth the top of batter. Cover the pan with aluminum foil, then place into a 9x13-inch baking dish. Fill the baking dish with water to a third of the way up the sides of the baking pan.

6. 6

   Bake in the preheated oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan.