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.

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