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Uniform Corn Cakes

DIRECTIONS

Preheat oven to 350°F. Coat 8-inch-square baking pan with nonstick cooking spray.
Measure the butter and corn syrup and put them in small mixing bowl; beat until fluffy and creamy.
Measure the masa and add it gradually to the butter mixture.
Measure the water and add it gradually to the butter mixture.
Measure the cornmeal, sugar, milk, baking powder, and salt and put them in large mixing bowl. Mix quickly, and then add the butter mixture and corn kernels; beat briefly.
Pour batter into prepared baking pan. Cover with foil and bake 40 minutes or until corn cake has a firm texture. Let cool 15 minutes.
You can use a small ice-cream scoop or cookie scoop to scoop out round cakes, or you can cut out square corn cakes by cutting 4 columns across and 4 columns down.