Ingredients
- 1/2 cup butter, softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 1/2 cups frozen whole-kernel corn, thawed
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Method
- 1
In a medium bowl beat butter until it is creamy.
- 2
Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky.
- 3
Stir into the butter mixture.
- 4
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder.
- 5
Add to corn flour mixture and stir to combine.
- 6
Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil.
- 7
Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- 8
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes.· 55m
- 9
Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.· 10m