Chi Chi's Sweet Corn Cakes

Sweet and savory moist corn cakes great with any mexican dish.

With an electric mixer , beat butter or margarine until fluffy.

Gradually beat in masa harina.

On low speed , beat in water.

Place corn in the bowl of a food processor and pulse until chopped coarse.

Stir in 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 with foil.

Place in a larger pan and pour boiling water half way up the side of the smaller pan.

Bake at 350 degrees for 50 minutes or until set.

Remove smaller pan from water , uncover , and let stand 15 minutes.

Makes 8 servings.

butter, masa harina, water, frozen corn, sugar, yellow cornmeal, whipping cream, baking powder, salt