Sweet Corn Cakes

Preheat oven to 350 F.

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour (Masa) and water and beat until well mixed. Stir corn into the butter mixture. If using frozen corn thaw it first and if using canned, drain it first before adding it to the mixture. Set aside.

In a separate bowl, mix cornmeal, sugar, cream, salt and baking powder. Add this into the corn flour mixture and stir to combine.

Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water (this is a water bath).

Bake at 350 F for 50 to 60 minutes. Remove form the oven and allow to cool for 10 minutes. Then use an ice cream scoop for easy removal from pan, scooping the mixture onto your plates.