Directions

1. Preheat oven to 325 degrees F.
2. Cream softened butter with sugar in a large bowl with an electric mixer until smooth.  Add milk and masa and mix well.
3. Use a blender or food process to puree 2 cups of corn until smooth.  Add pureed corn to butter/masa mixture and mix well.  Add corn meal, baking powder, salt, and remaining corn and mix until just combined.
4. Pour mixture into an ungreased 8x8-inch baking pan.  Cover with foil and place it into a 9x13-inch baking pan.  Add hot water to the larger pan until it is about 1/3 full.  Bake for 1 1/2 to 2 hours or until corn cake is firm in the center.  Let it sit covered for 10 minutes before serving. 
5. To serve, scoop out 1/2 cup portions with a large spoon.

Tips / Substitutes:  If available, use an electic kettle to heat and pour the hot water into the baking pan.  Also, an ice cream scoop (or disher) is a great way to scoop out portions.

Servings:  8

Preparation Time: