10 servings
2/3 cup unsalted butter, at room temperature
1/3 cup masa harina
4 tablespoons cold water
10 ounces frozen corn kernels, or corn from 2 large fresh cobs
3 tablespoons cornmeal
1/3 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Place butter in mixer bowl and whip until soft. Continue whipping until very fluffy and creamy. Add masa harina gradually, mixing, and add water gradually, mixing thoroughly. Place corn in blender or food processor and coarsely chop. Stir into masa mixture.
Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter-masa mixture. Mix lightly, until just blended.
Pour into an 8-inch greased baking pan and cover with foil. Place pan in a larger pan and pour in boiling water halfway up pan containing corn cake. Bake in a preheated 350-degree oven for 40 to 50 minutes, checking on water level; add more boiling water if necessary. When corn cake is cooked through, remove from oven and allow to stand at room temperature for 15 minutes before cutting. Cut into squares or use a small ice cream scoop to serve.
(From El Torito)
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