Sweet Corn Cakes

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)

Recipe View 5 mins In a medium bowl, using an electric mixer, cream together the softened butter, masa harina, and water until the mixture is smooth and creamy. (5 minutes)

Recipe View 3 mins In a food processor or blender, pulse the thawed corn kernels until coarsely chopped, but not pureed. You want to retain some texture. (3 minutes)

Recipe View 2 mins In a large bowl, combine the chopped corn and cornmeal with the butter mixture. (2 minutes)

Recipe View 2 mins In a separate small bowl, whisk together the sugar, heavy cream, salt, and baking powder. (2 minutes)

Recipe View 2 mins Gently fold the wet and dry ingredients together until just combined. Be careful not to overmix. (2 minutes)

Recipe View 1 mins Pour the batter into an ungreased 8x8 inch baking pan. (1 minute)

Recipe View 3 mins Place the 8x8 inch pan inside a larger 9x13 inch baking pan. Pour hot water into the larger pan until it reaches about 3/4 inch up the sides of the smaller pan, creating a water bath. (3 minutes)

Recipe View 55 mins Carefully transfer the pans to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (55 minutes)

Recipe View 10 mins Remove the smaller pan from the water bath and let it cool for at least 10 minutes before serving. Serve warm or at room temperature.