Sweet Corn Cake

This is a Southwestern version of Corn Pudding.  It is very much like the Corn Pudding served at the restaurant Chevy's.  My friend Alyssa found this recipe somewhere and handed it over to me.  My kids get very excited when I put this on the table! 

The original recipe is for a 8x8 pan, but I double it and prepare it in my 11x8 sized pan.  This is the original recipe.  If you are feeding a crowd, as I am, I suggest you double it!

1/4 cup butter, softened          1/4 cup cornmeal

1/3 cup masa harina          1/3 cup sugar

(or flour + 1 Tblsp Cornmeal)     2 Tablespoons milk

1 can creamed corn        1/4 tsp. salt

1/2 tsp. baking powder                             

 In a medium bowl, or food processor, beat butter (margarine) till creamy.  Add Mexican flour (masa harina).  In a blender, or add to the food processor blend the creamed corn.  Mix in with the flour and butter.

Add in remaining ingredients.  Pour into ungreased 8x8 pan.  Cover with foil (I always forget to do this part).  Place pan in a larger, glass pan filled 1/3 of the way with water.  Bake in water bath at 350 degrees for 50-60 minutes. 

In my oven, in the water bath.

We usually have this as a side dish with Mexican kinds of foods.  We especially love it with Southwestern Stuffed Peppers.