Instructions

1. Preheat the oven to 375 degrees.
2. Whip the butter with a hand mixer until creamy. Add masa harina and water and blend well until thoroughly combined.
3. Place the thawed corn in a blender or food processor and pulse a few times. Personally, I prefer a blender for this, but either way, do not overprocess it. You still want to have some whole chunks of corn left. Add the chopped corn and cornmeal to the masa harina mixture and mix together well.
4. In a separate bowl combine sugar, cream, salt and baking powder. Pour this mixture into the corn mixture and blend thoroughly.
5. Spread the mixture evenly in an 8x8" baking dish. Cover tightly with aluminum foil and place this dish inside a 9x13" baking dish. Pour about 3 cups of water into the larger baking dish to form a water bath.
6. Bake at 375 degrees for 50-55 minutes, until the corn cake is cooked through. Remove from the oven and remove the smaller dish from the larger one. Let the corn cake stand for 10 minutes before serving.