In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process the corn, but leave chunky (this step is optional).
Stir processed corn into the butter mixture and set aside.
In a separate bowl, mix corn meal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine.
Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled 1/3 of the way with water.
Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop or dough scoop for easy removal from pan.
Notes
Source: Adapted from Allrecipes.comYou're Gonna Bake It After Allbakeitafterall.com