A lot of the Mexican 'chain' restaurants serve this as a side dish. Very tasty!

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1-1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 T heavy cream
1/4 tsp salt
1/2 tsp baking powder

Preheat oven to 375 degrees. Beat butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well blended. Place the corn into a blender or food processor and coarsely chop on low speed. You want to leave some whole kernels of corn. Stir the chopped corn into the butter and masa mixture. Add the cornmeal and combine. In another medium bowl, mix together the sugar, cream, salt and baking powder. When the ingredients are well blended, pour the mixture into the masa mixture and stir together until well blended. Pour the corn batter into an ungreased 8x8 inch baking pan. Smooth the surface with a spatula. Cover the pan with foil. Place this pan into a 13x9 inch pan filled 1/3 of the way hot water. Bake for 50-60 minutes or until the cake is cooked through. When the cake is done, remove the small pan from the larger one and allow to sit for 10 minutes. To serve, scoop out each portion with an ice-cream scoop. Serves 8-10.