Recipe: Chi-Chi's Sweet Corn Cake

Chi-Chi's Sweet Corn Cake

Amount Measure Ingredient -- Preparation Method
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1/2 cup butter -- softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn -- thawed
1/4 cup cornmeal
1/3 cup sugar
2 tbsp heavy cream
1/4 tsp salt
1/2 tsp baking powder

Preheat the oven to 375 degrees F.
Blend the butter in a medium bowl with an electric mixer until creamy. Add
the masa harina and water to the butter and beat until well combined.
Put the defrosted corn into a blender or food processor and, with short
pulses, coarsely chop the corn on low speed. You want to leave several whole
kernels of corn. Stir the chopped corn into the butter and masa harina
mixture. Add the cornmeal to the mixture. Combine.
In another medium bowl, mix together the sugar, cream, salt, and baking
powder. When the ingredients are well-blended, pour the mixture into the
other bowl and stir everything together by hand.
Pour the corn batter into an ungreased 8x8-inch baking pan. Smooth the
surface of the batter with a spatula. Cover the pan with aluminum foil.
Place this pan into a 13x9-inch pan filled one-third of the way up with hot
water. Bake for 50 to 60 minutes or until the corn cake is cooked through.
When the corn cake is done, remove the small pan from the larger pan and let
it sit for at least 10 minutes. To serve, scoop out each portion with an ice
cream scoop or rounded spoon.

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NOTES : Masa harina is a Mexican corn flour found near the flour in the
supermarket.