Tex-Mex Sweet Corn Cake

1/3 cup masa harina
1/4 cup warm water
1/4 cup (1/2 cube) butter, softened
2 Tablespoons cream / sour cream / or yogurt
1/4 cup cornmeal
1 (15 oz can or 2 cups) creamed corn
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

Bake 350-F - 55-60 minutes. In a 2-cup glass measuring cup with a fork,
mix masa harina with warm water. Mix until a cookie dough consistency. Add
a little more water if necessary. Mix in softened butter. Stir until
fluffy. Mix in cream. Stir until well mixed. Mix in cornmeal. Stir until
well mixed. Pour creamed corn into 1-1/2 qt covered casserole dish. Stir
in sugar, baking powder and salt into creamed corn. Mix well. Stir Masa
Harina mixture into creamed corn mixture. Mix well. Cover the 1-1/2 qt
casserole dish. Place into larger casserole dish filled with water. Bake
in this water bath. Bake at 350-F for 55-60 minutes. Cool for 10-minutes
before serving. Serve with ice cream scoop.


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