This will go with anything. Give it a try.

Sweet Corn Cake

A Mexican sweet corn cake with a spoon bread consistency.
Servings: 6

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

1. In a medium bowl beat butter until it is creamy. Add the Mexican
corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir
into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking
powder. Add to corn flour mixture and stir to combine. Pour batter into an
ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum
foil. Place pan into a 9×13 inch baking dish that is filled a third of
the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to
60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for
easy removal from pan.

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