In a food processor, pulse 1½ cups of corn kernels, milk and cornmeal
2 cups corn kernels, divided, 3 tablespoons milk, 2% or whole, ½ cup yellow cornmeal (not self-rising)
In a large mixing bowl, combine softened butter, masa flour and sugar (I do this by hand with a spatula, but you can use an electric mixer on low speed)
5 tablespoons butter, softened, unsalted, ¼ cup masa harina (corn flour), ½ cup granulated sugar
Pour the food processor mixture into the mixing bowl with the butter, flour and sugar; combine well
Add remaining ½ cup of whole corn kernels, baking powder and salt; combine well with a wooden spoon or spatula
2 cups corn kernels, divided, 1 teaspoon baking powder, ½ teaspoon salt
Pour this mixture into an 8 x 8 ungreased pan; smooth the top of the mixture with the back of a spoon
Cover with foil and place pan in a larger (9 x 13) pan; pour water into the larger pan until it reaches about half way on the smaller pan.
water (for water bath) 2-3 cups
Bake at 350°F for 50-60 minutes
Test for doneness by inserting a clean toothpick into the center; when it comes out clean, it's done
Notes
CornUse frozen, canned (drained) or fresh corn. You're going to pulse 3/4 of the total amount of corn in the food processor and leave the remaining 1/4 as whole kernels.If you have 2 cups of corn, pulse 1 1/2 cups and leave 1/2 cup whole.If you have 4 cups of corn, pulse 3 cups and leave 1 cup whole.