Mexican Corn Cake

Directions

1. 1
   In a medium bowl beat butter until it is creamy.
2. 2
   Add the Mexican corn flour and water and beat until well mixed.Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder.
3. 3
   Add to corn flour mixture and stir to combine.
4. 4
   Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil.
5. 5
   Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
6. 6
   Bake in a preheated 350 degree F oven for 50 to 60 minutes.Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.