Sweet Corn Cake

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter in a bowl with an electric mixer until creamy; beat in masa harina and ¼ cup water until well combined. Set aside.

Place corn in the bowl of a food processor; pulse until still a bit chunky. Stir into butter mixture until incorporated; stir in heavy cream.

Combine sugar, cornmeal, baking powder, and salt in a separate bowl; stir into corn mixture to combine.

Pour batter into an ungreased 8x8-inch baking pan; smooth top of batter. Cover the pan with aluminum foil, then place into a 9x13-inch baking dish. Add enough boiling water to the baking dish to come one-third up the sides of the baking pan.

Bake in the preheated oven for 50 to 60 minutes. Cool for 10 minutes. Scoop servings using an ice cream scoop.