Sweet Corn Spoon Bread

I don't know if the proper classification for this is a spoon bread, but I do know you classify this as good! I made this dish last weekend for my friends birthday party. She was severing lobster and clams on her terrace and I thought this would be a fun new spin on the traditional side of corn on the cob. It was quite a hit! And now everyone who wanted the recipe can finally have it!

Sweet Corn Spoon Bread

Ingredients:
1/2 cup soften butter (1 stick)
2/3 cup corn flour (Masa Harina)
1 1/2 cups fresh corn kernels (2 cobs)
1/4 cup water
1/3 cup sugar
1/4 cup heavy cream
1/4 tsp salt
1/2 tsp baking powder

Directions:
Using an electric mixer to beat butter until creamy. Add all ingredients except corn. Blend until smooth. Then fold in corn.
Pour mixture into a 6 x 10'' baking dish and smooth out to make level, cover with tin foil. Place baking dish into a larger baking dish (9 x 13") and fill with water about 1/3 of the way up.
Bake in a 350 degree pre-heated oven for 1 hour. When done, let cool for 10 minutes. Scoop with an ice cream scoop or large spoon.

It's a great pairing with mexican food or lobster!