This is one of my favorites when I find an authentic Mexican restaurant.
. . . And this recipe tastes just like the original. My Uncle Geoff sent me this recipe awhile ago. It turns out wonderfully every time we make it.
Mexican Sweet Corn Cake
½ cup (1 stick) softened butter, 1/3 cup of masa harina*, ¼ cup water, 1½ cups thawed frozen sweet corn, ¼ cup cornmeal, 1/3 cup sugar, 2 tbsps heavy cream, ¼ tsp salt, ½ tsp baking powder
Preheat oven to 375 degrees F. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put the defrosted corn into a blender and with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal to the mixture and combine them. In another medium bowl, mix together the sugar, cream, salt, and baking powder. Once the ingredients are well blended pour the mixture into the other bowl and stir everything together by hand. Pour the corn batter into an ungreased 8x8 pan. Smooth the surface with a spatula and cover the pan with aluminum foil. Place this pan inside of a 13x9 pan filled 1/3 of the way full with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10min. To serve- scoop out each portion with an ice cream scoop.
*A Mexican corn flour used to make tortillas. It is usually found in Latin-American groceries and in the supermarket next to the flour.