Chi Chi's Sweet Spanish Corn Cake

1/2 cup butter or margarine, softened
1/3 cup Masa Harina flour
1/4 cup water
1 (10 ounce) package frozen corn, thawed
1/3 cup granulated sugar
4 tablespoons yellow cornmeal
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

With an electric mixer, beat butter or margarine until fluffy. Gradually beat in Masa Harina. On low speed, beat in water. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in 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 with foil. Place in a larger pan and pour boiling water halfway up the side of the smaller pan.

Bake at 350 degrees F for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.