Mexican Sweet Corn Cake

Step 1

Preheat the oven to 350 degrees.

Step 2

In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.

Step 3

Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.

Step 4

In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.

Step 5

Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.

Step 6

Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.

Step 7

Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.