CopyCat Chi-Chi's Sweet Corn Cake

Let's Cook

1. Step 1.

   Preheat the oven to 350 degrees Fahrenheit. While the oven heats, blend the butter in a medium bowl with an electric mixer until creamy, which should take about 1-2 minutes on medium speed.

2. Step 2.

   Add the masa harina and water to the creamed butter and beat until well combined, scraping down the sides of the bowl as needed.

3. Step 3.

   Put the defrosted corn into a blender or food processor and pulse briefly on low speed to coarsely chop it; you want to leave several whole pieces of corn intact.

4. Step 4.

   Stir the chopped corn into the butter and masa harina mixture until evenly distributed.

5. Step 5.

   Add the cornmeal to the mixture and stir until fully combined.

6. Step 6.

   In another medium bowl, mix together the sugar, cream, salt, and baking powder until well blended.

7. Step 7.

   Pour the sugar and cream mixture into the bowl with the corn mixture and stir everything together by hand until just combined; avoid overmixing.

8. Step 8.

   Pour the corn batter into an ungreased 8x8-inch baking pan and spread it evenly. Cover the pan tightly with aluminum foil.

9. Step 9.

   Place the covered 8x8-inch pan into a 13x9-inch pan and fill the larger pan with hot water until it reaches about one-third of the way up the sides of the smaller pan, creating a water bath.

10. Step 10.

    Carefully transfer the setup to the preheated oven and bake for 50-60 minutes, or until the corn cake is cooked through and a toothpick inserted into the center comes out clean.

11. Step 11.

    When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes before serving.