Ingredients
1/2 cup Butter
1/3 cup Corn Flour
1/4 cup Water
1-1/2 cups Frozen Whole Kernel Corn, thawed
1/3 cup Sugar
1/4 cup Cornmeal
2 tbsp Heavy Whipping Cream
1/4 tsp Salt
1/2 tsp Baking Powder
Method
Preheat the oven to 175 degrees Celsius.
Beat the butter in a medium bowl until creamy. Add the corn flour and water and beat until well mixed.
Process the thawed corn in a food processor, but leave it chunky. Stir into the butter mixture
Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add the corn flour mixture and stir to combine.
Pour the batter into an 8×8-inch ungreased baking pan. Smooth the batter and cover with aluminium foil. Place the pan into a large baking dish, 9×13-inch, that is filled a third of the way up the side of the baking pan with water.
Bake in a preheated oven for 50-60 minutes.
Allow it to cool for 10 minutes. Remove with an ice cream scoop to serve.