Sweet Corn Cake

A long time ago we ate at the Cheesecake factory and I had a wonderful meal with some kind of cornbread that was so soft and sweet and delicious.  I have been on the hunt to find a similar recipe ever since then. Recently, after eating there again with my in-laws, I rededicated myself to finding the recipe, but this time I looked not at recipes for corn bread, but rather corn cake.  I found this sweet corn cake recipe on allrecipes and it was a huge hit.  I served this with burritos full of chicken, black beans, corn, saffron rice, cilantro, cheese, salsa, and fresh squeezed limes.  It was delicious

Ingredients

• 1/2 cup butter, softened
• 1/3 cup masa harina (if you can't find corn flour, you can use regular flour or just plain corn meal)
• 1/4 cup water
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Directions

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Technically corn flour and corn meal are the same product, but corn flour is ground to a smoother flour-like texture.