El Torito's Sweet Corn Cake

I got this recipe from a newspaper some time ago.--the San Diego U.T. or the LA Times--I forgot to write down which. The funny thing is that it is identical to the recipes I see for Chi Chi's Corn Cakes. Hope it is what you are looking for.
El Torito's Sweet Corn Cake
2/3 cup unsalted butter
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 tablespoon whipping cream
1/4 teasoon 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 thoroughtly. 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 a 350 degree preheated 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.