Sweet Corn Cake (Chi Chi's Copycat)

1/2 cup butter, softened

1/3 cup masa harina

1/4 cup water

1 pkg frozen corn (10 oz), thawed

1/3 cup sugar

3 T. corn meal

2 T. heavy cream

1/4 t. baking powder

1/4 t. salt

Grease 8 inch square baking pan. Beat butter until creamy. Gradually add in masa. On low, beat in water. In food processor, process corn until coarsely chopped. Stir processed corn into masa mixture. Add sugar, cornmeal, cream, baking powder, and salt. Mix well. Put into baking pan. Cover with foil and place into larger baking pan. Fill outside pan about half way with boiling water. Bake 50 minutes or until set. Remove from hot water and let stand 15 minutes. Use scoop to serve.

Gingerbread

1 1/2 cups flour

3/4 t. cinnamon

3/4 t. ginger

1/2 t. baking powder

1/2 t. baking soda

1/2 cup shortening

1/4 cup brown sugar, packed

1 egg

1/2 cup molasses

1/2 cup water

Grease square or round cake pan. Mix dry ingredients in bowl, set aside. In large mixing bowl beat shortening and brown sugar until fluffy. Add egg and molasses, beat one minute. Add dry mixture and water alternately beating well after each addition. Pour batter into pan. Bake at 350 for 35-40 minutes. Cool 30 minutes before cutting.