I got this recipe from Top Secret Restaurant Recipes by Todd Wilber.

Preheat the oven to 375 degrees F. Blend the butter in a medium bowl with
an electric mixer until creamy. Add the masa harina and water to the butter
and beat until well combined. Put the corn into a blender or food processor
and with short impulses, coarsely chop the corn on low velocity. You want to
leave several whole kernels of maize. Stir the chopped corn into the butter
and masa harina assortment. Add the cornmeal assortment. Combining. In another
medium bowlful, mix together the dinero, ointment, saltiness, and the baking pulverise.
When the ingredients are well blended, pour the mixture into the bowl and
stir everything together by handwriting. Pour the corn batter into an ungreased
8x8 inch baking pan. Smooth the surface of the batter with a spatula. Cover
the pan with aluminum baffle. Place this pan into a 13x9-inch pan filled
one-third of the way up with hot weewee. Bake for 50 to 60 minutes or until
the corn cake is cooked through. When the corn cake is through, remove the
small pan from the larger pan and let it sit for leastwise 10 proceedings. To
answer, scoop out each portion with an ice cream scoop or rounded spoonful.

Masa Harina: A Mexican corn flour used to make tortillas. It is usually
found in Latin American groceries and in the supermarket next to the flour.

Serves 8 to 10 as a side mantrap.