This is pretty close to what Don Pablo’s serves as their Mexican corn cake. The most important part is the water bath. If you skip that step your corn cake will not be moist.
Sweet Corn Cake
1/2 cup butter, softened
1/3 cup masa harina (very easy to find in your international section of your grocery aisle, not expensive either)
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat
until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour
mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter
and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the
way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool
for 10 minutes. Use an ice cream scoop for easy removal from pan.