Chi-Chi’s Sweet Spanish Corn Cake
1/2 C. butter or margarine, softened
1/3 C. masa harina
1/4 C. water
1 package (10 oz.) frozen corn, thawed
1/3 C. sugar
4 T. yellow cornmeal
2 T. whipping cream
1/4 t. baking powder
1/4 t. salt
With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water.
Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set.
Remove smaller pan from water, uncover, and let stand 15 minutes.
Makes 8 servings.
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