Ingredients:
1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina
1/4 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon baking powder
2 tablespoons milk or cream
1 1/2 cups fresh frozen corn
1/3 cup masa harina
1/4 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon baking powder
2 tablespoons milk or cream
1 1/2 cups fresh frozen corn
Preheat oven to 350.
Combine butter, masa harina, and milk in a medium sized bowl
and beat until creamy.
Add corn meal, sugar, salt, and baking powder on top of the
creamed butter mixture and use a fork or whisk to lightly whisk just the dry
ingredients together. Beat the entire mixture until smooth. Place
corn in food processor (I leave mine frozen) and pulse until roughly broken
up. Add water and corn to bowl and mix until combined.
Spread mixture in an ungreased 8×8 inch pan and top with
foil. Place 8×8 pan inside a 9×13 inch pan and place both pans in
oven. Pour hot water in 9×13 inch pan just until it goes about an inch up
the sides. Bake for about 55 minutes. Remove from oven, uncover,
and let sit 10-15 minutes before serving.
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