Chi-Chi's Style Sweet Corn Cake

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• Chi-Chi's Style Sweet Corn Cake

• 2 cups water
• Bring 2 cups of water to a boil in a small sauce pan. When ready, pour into a measuring cup with an easy pour tip.
• ½ cup butter, softened
• In a large bowl, beat butter until fluffy.
• ⅓ cup masa harina (a type of corn flour available in specialty food stores and many supermarkets)
• Gradually beat in masa harina.
• ¼ cup water
• On low speed, beat in water.
• 1 pound corn, cooked or thawed
• You can use either a pound of corn cooked from fresh ears or one pound of thawed corn from bag of frozen corn.
• Coarsely chop corn in a food processor using pulse speed until it is mostly, but not complete, broken down. Add corn to masa mixture and stir well.
• ½ cup sugar
• 3 tablespoon yellow cornmeal
• 2 tablespoon whipping cream or milk
• ¼ teaspoons baking powder
• ¼ teaspoons salt
• In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
• Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a 9-inch-square baking pan or larger and pour boiling water half way up the side of the smaller pan.
• Bake at 350°F for 50 minutes or until set. Note that the corn cake will be moist and very crumbly.
• Remove smaller pan from water, uncover, and let stand 15 minutes.

• 2 cups water
• ½ cup butter, softened
• ⅓ cup masa harina (a type of corn flour available in specialty food stores and many supermarkets)
• ¼ cup water
• 1 pound corn, cooked or thawed
• ½ cup sugar
• 3 tablespoon yellow cornmeal
• 2 tablespoon whipping cream or milk
• ¼ teaspoons baking powder
• ¼ teaspoons salt

1. Bring 2 cups of water to a boil in a small sauce pan. When ready, pour into a measuring cup with an easy pour tip.
2. In a large bowl, beat butter until fluffy.
3. Gradually beat in masa harina.
4. On low speed, beat in water.
5. You can use either a pound of corn cooked from fresh ears or one pound of thawed corn from bag of frozen corn.
6. Coarsely chop corn in a food processor using pulse speed until it is mostly, but not complete, broken down. Add corn to masa mixture and stir well.
7. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
8. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a 9-inch-square baking pan or larger and pour boiling water half way up the side of the smaller pan.
9. Bake at 350°F for 50 minutes or until set. Note that the corn cake will be moist and very crumbly.
10. Remove smaller pan from water, uncover, and let stand 15 minutes.