Sweet Corn Cake

Recipe submitted by Juanita Smith

Makes 6 to 8 servings

2/3 cups butter
1/2 cup corn flour (yellow dent corn, milled)
4 Tbsp. cold water
1/3 cup sugar
10 oz. corn kernels, fresh, canned or frozen (thawed)
3 Tbsp. cornmeal, fine grind
2 Tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degree. Grease one 8 inch square baking pan and set aside. Place butter in a mixing bowl and whip until soft and very fluffy and set aside. Add corn flour gradually while continuing to whip. Add
water gradually and mix thoroughly. Place the corn in the bowl of a blender or food processor and coarsely chop. Stir the corn into the mixture. 

In a separate large bowl, mix the cornmeal, sugar, cream, baking powder, and salt. Add the butter mixture and mix lightly until just blended. Pour into prepared pan and cover with foil. Place the pan in a larger pan and pour boiling water halfway up sides of corn cake pan.

Bake for 40 to 50 minutes, adding more boiling water if necessary. Remove corn cake from oven and allow to stand at room temperature for 14 minutes before serving. Use a small ice cream scoop to serve.

*Note--This dish goes great with any mexican meal!