Mexican Sweet Corn Cake

This recipe is from my sister Lana. Lana, when she tries has talent in the kitchen, even though she doesn't think so. So, thanks Lana for a wonderful recipe! This Mexican sweet corn cake is an exact match to what you get at El Torito or Chevy's. If you haven't ever been to either of those restaurants, let me describe it to you. It's a sweet corn pudding that is buttery and creamy and goes perfect with any Mexican meal. But, I actually think you don't HAVE to make Mexican food to have it. It is a wonderful side to any meal. There are never any leftovers, and it is very addicting.

Mexican Sweet Corn Cake

1 can sweet corn, drain, reserve 1/4 c. juice
1 stick butter
1/2 c masa harina
1/4 c evaporated milk
4 tbsp sugar
3 tbsp yellow cornmeal
1/2 tsp baking powder

Preheat oven to 350 degrees. In a bowl, combine butter and masa harina. Process until well blended. Add evaporated milk, cornmeal, baking powder and sugar, process to mix. In a blender, pulse corn and reserved juice to break up kernels. Add blended corn to flour mixture, mix well. Spread mixture into an 8x8 greased glass pan and cover with foil. Bake 25-35 minutes, or until set. Do not over bake! Serves 6-8.