Mexican Sweet Corn Pudding Bake - cooking recipe

Ingredients

1/2 cup butter, softened
1/2 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
3 tablespoons whipping cream
1/4 teaspoon salt
3/4 teaspoon baking powder

Preparation

Set oven to 350 degrees F.
Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
In a bowl beat the butter until creamy.
Add in the corn flour and water; beat until well combined.
Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
Bake for about 50-60 minutes.
Allow to cool for about 15 minutes.
Scoop out with an ice cream scoop.