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Sweet Corn Cakes*

10 servings
2/3 cup unsalted butter
1/3 cup masa harina
4 tablespoons cold water
1 10 oz. package frozen corn
3 tablespoons cornmeal
1/3 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees.

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
kernels in blender or food processor and coarsely chop.
Stir into masa harina mixture.

Place cornmeal, sugar, whipping cream, baking powder
and salt in a large mixing bowl. Mix quickly. Add butter-masa
harina 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 corn cake pan. Bake for 40 to 50 minutes,
checking on water level; add more boiling water if necessary.

When corn cake is cooked through, remove and allow
to stand at room temperature for 15 minutes before cutting.
Cut into squares or use a small ice cream scoop.

*This recipe is from Tequila Willie's restaurant that used to be in Manhattan
Beach, CA. They are no longer there but this recipe is an awesome memory!