Chi Chi’s Sweet Spanish Corn Cake

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1/2 cup butter or margarine — softened
1/3 cup masa harina corn flour
1/4 cup water
1 package frozen corn – (10 oz) — thawed & coarsely Chopped with food processor or by hand
1/3 cup sugar
3 tablespoons yellow cornmeal
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Sliced chili peppers
Chopped parsley

You’ll need a kitchenaid mixer or hand mixer for this one, beat the the butter until it’s light and fluffy, then add the masa harina corn flour a little at a time, beating between each addition. Gradually beat in the water. Add the chopped corn.

In a small bowl, combine sugar, cornmeal, cream, baking powder, and salt, mixing well to ensure there are no lumps of ingredients and then add this mixture to the corn/butter mix.
Stir just until evenly combined, then spread the batter into a greased, 8-inch-square baking
pan.
Cover tightly with foil and set the dish into a slightly larger pan. Fill the larger pan halfway up the sides (of the small pan!) with boiling hot water. Carefully place this into an oven that has been preheated to 350F
Bake 50 minutes or until set.

As soon as it comes out, remove the smaller pan from the water carefully, uncover it and let it rest for 12-15 minutes before serving. Just prior to serving, sprinkle liberally with chopped chilies and fresh parsley.

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