1/4 c  Unsalted butter
2 tb Shortening
1/2 c  Masa Harina
10 oz Frozen corn kernels
3 tb Cornmeal
1/4 c  Sugar
3 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt
3 tb Cold water

Place butter and shortening in mixer bowl and whip until soft. Continue
whipping until mixture is fluffy and creamy. Add Masa Harina
gradually,mixing thoroughly. Place corn kernels in blender or food
processor and coarsely chop; stir into Masa Harina mixture. Place
cornmeal, sugar, whipping cream, baking powder, salt and cold water in a
large mixing bowl; mix quickly. Add butter/Masa Harina mixture and mix
lightly, just until well blended. Pour into a greased 8-by-8-inch pan.
Cover with foil. Place pan in a larger pan and pour boiling water into the
larger pan until it reaches halfway up corn-cake pan. Bake in 350-degree
oven 40 to 50 minutes, checking water level, adding more boiling water if
the level falls below one-quarter of the height of the cake pan. When corn
cake is cooked through, remove and allow to stand at room temperature for
15 minutes.