Sweet Corn Cake

INGREDIENTS:

* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen corn kernels, thawed
* 1/3 cup sugar
* 3 tablespoons yellow cornmeal
* 2 tablespoons whipping cream
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* sliced chile peppers, jalapenos or mild chile
* chopped fresh parsley, optional

DIRECTIONS:

Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the masa mixture.

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 tightly with foil.

Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.