Sweet Corn Tomalito

Preheat oven to 325 degrees.

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 purée 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.