Sweet Corn Cake

1/4 c (1/2 stick) butter, softened
1/3 c masa harina
1/4 c water
1 1/2c frozen corn, thawed
1/4 c cornmeal
1/3 c sugar
1/4c heavy cream, milk, soy milk, or almond milk (use gluten free, if required)
1/4t salt
1/2 t baking powder

Preheat oven to 375. Blend butter until creamy. In a large bowl add masa harina and water. Beat until well combined.

Process corn in blender or food processor with short bursts on low speed.

Stir corn into butter and masa harina mixture. Add cornmeal.

In a small bowl, mix together remaining ingredients.

Stir until well blended. Pour into masa harina mixture and stir by hand.

Pour batter into ungreased 8x8 pan.

Cover pan with aluminum foil and place in 9x13 pan filled 1/3 with hot water.

Bake 50-60 minutes or until corn cake is cooked through.

Let rest for 10 minutes before serving.

adapted from Chi Chi’s Corn Cake