Mexican Sweet Corn Cake

Ingredients:

1/4 cup cornmeal
1/3 cup white sugar
2 tbsp heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup butter, softened
1/3 cup masa harina





How to make it:

Take a medium bowl and beat butter in it until it turns creamy. Add the Mexican corn flour and water and beat until well mixed.
Now using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture and mix well.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Now place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake the cake in a preheated 350 degree oven F for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Enjoy your Mexican meal with Sweet Corn Cake!!!