(Serves 4-6)
2 cups frozen whole-kernel corn, thawed, divided
½ cup water
½ cup cornmeal
⅓ cup white sugar
5 tblsp butter, softened
¼ cup masa harina
4 teaspoons milk
1 teaspoon baking powder
½ teaspoon salt
Pre-heat oven to 350° F.
Blend half the corn kernels (1 cup), water, and cornmeal in a blender or food processor until smooth.
Mix the sugar, butter and masa harina together in a bowl until light and fluffy then stir in the blended corn mix.
Mix in remaining 1 cup corn, milk, baking powder and salt until blended well.
Pour the batter into an ungreased 8x8-inch baking pan. Smooth the top of the batter and cover with aluminum foil. Place pan into a 9x13-inch baking dish that is filled ⅓ of the way with hot water.
Bake for 50 to 60 minutes. Let cool for 5-10 minutes and serve in small scoops.