4 c. frozen corn, thawed
1/3 c. butter, softened
1/2 c. granulated sugar
3/4 c. milk
1/2 c. masa harina
1/2 c. corn meal
1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 325°F. Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well. Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaining corn and mix until combined. Pour mixture into an ungreased 8 X 8 inch baking pan. Cover with foil and place it into a 9 X 13 inch baking pan. Add hot water to the larger baking pan until it's about 1/3 full.

Bake for 1 1/2 to 2 hours or until corn cake is firm in the center. Let it sit covered for 10 minutes before serving. To serve, scoop out about a 1/2 cup portion with a large spoon.