Soft Steamed Cornbread

Preheat the oven to 350°.

Beat the butter until light and creamy, then add the masa harina and water. Beat well.

Pulse the corn in a blender or food processor so that it is very coarsely chopped. (It’s okay if some pieces remain whole.) Add the chopped corn and the cornmeal to the butter mixture and mix well.

In a separate bowl, mix the sugar, cream, salt and baking powder. Beat until thick and creamy. Gently fold it into the butter mixture.

Pour into an ungreased 8 x 8 inch pan. Cover tightly with foil and place it in a larger pan filled with water. The water should reach about 3/4 of the way up the sides of the pan with the cornmeal in it (bain marie). Bake for 50 to 60 minutes.

Take the pan out of the oven and let it rest for 10 minutes before serving.