from Top Secret Restaurant Recipes 2 by Todd Wilbur

4 c frozen corn, thawed
1/3 cup butter, softened
1/2 c sugar
3/4 c milk
1/2 c masa harina
1/2 c corn meal
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 325.

Cream butter and sugar until smooth. Add milk and masa and mix well.

Puree the corn. Add corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt, and remaining corn and mix until combined.

Pour mixture into an ungreased 8x8 inch baking pan. Cover with foil and place into a 9x13 pan. Add hot water to larger pan until it's about 1/3 full. Bake for 1 1/2 to 2 hours or until corn cake is firm in the center. Let sit, covered for 10 minutes before serving. Makes 8 servings.

Nat's Notes:
1. This is best eaten the day you make it, while it's still hot. As it cools it gets sort of dense, but it still tastes great. It's even good warmed up the next day, but it never regains the fluffy, fresh-from-the-oven texture.

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