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
8×8 inch baking pan
9×13 inch baking pan
Using a medium bowl & a mixer, cream the butter. Once creamed, add the masa harina and water. Mix well.
Using a knife, potato masher or food processor, chop/process the corn until no longer whole but still chunky. Add this to the butter mix.
In a separate bowl, combine the remaining ingredients then add it to the the butter mix. Fold together until well blended.
Pour batter into an ungreased 8×8 inch baking pan. Cover with aluminum foil.
Place the 8×8 pan into a 9×13 baking dish. Add enough water to the 9×13 dish to fill it 1/3 full. This will help keep your cake moist during baking.
Bake at 350 for 50 to 60 minutes.
Remove from oven and allow the cake to cool for approximately 10 minutes before serving.
This recipe is also good in fritter form. Simply use one ice cream scoop full of batter per fritter and fry in hot oil.