Microwave Mexican Restaurant Sweet Corn Cake - cooking recipe

Ingredients

2 cups milk
2 cups water
1 cup yellow cornmeal
1/4 cup masa harina flour
1/2 cup granulated sugar
1 (15 ounce) can creamed corn
4 tablespoons butter, melted
1 egg, beaten
1 tablespoon baking powder
1/4 teaspoon salt

Preparation

Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
Cover and microwave on high for 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any dry lumps.
Cover and microwave on high for another 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any large lumps.
Serve warm using an ice cream scoop or disher.