Sweet Corn Cake

According to allrecipes.com this is "A Mexican sweet corn cake with a spoon bread consistency."  I modified it to be a little lower in fat, and it's still delicious.

Makes 6 servings

Ingredients:

1/4 cup butter, softened

1/3 cup masa harina (Mexican corn flour)

1/4 cup water

1 1/2 cups frozen whole-kernel corn, thawed

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons milk

1/4 teaspoon salt

1/2 teaspoon baking powder

Preparation:

Preheat oven to 350 degrees.  In a medium bowl beat butter until it is creamy. Add the masa harina and water and beat until well mixed.  Stir corn into the butter mixture.  In a separate bowl, mix cornmeal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.  Bake 50 to 60 minutes.  Allow to cool for 10 minutes. Scoop out servings.