Mexican Sweet Corn Cake with Spoonbread Consistency

Preheat the oven to 175 °C (350 °F).

In a medium bowl, beat butter until creamy. Add masa harina and water; beat until well combined.

In a food processor, process thawed corn until chunky. Stir into butter mixture.

In a separate bowl, mix sugar, cornmeal, cream, salt, and baking powder. Add to the masa harina mixture; stir to combine.

Pour batter into an 8x8-inch baking pan. Smooth the top with a spatula and cover with aluminum foil.

Place the covered pan into a 9x13-inch baking dish filled about 7.5 cm up the sides with water. Bake for 50 to 60 minutes.

Let it cool for 10 minutes. Use an ice cream scoop to easily remove from the pan.