The kind of food that sticks to your soul (and your ass, let’s be honest), but there is no shame in this corn cake game. These little balls of corny delight are sure to blow your mind.
Cook the bacon in a medium saucepan until crisp, then set aside.
In the bowl of a stand mixer (or by hand if you’re totally jacked), beat butter until creamy.
Add the masa harina and the water, and continue mixing until fully incorporated.
In a food processor, pulse the corn until it’s just slightly chunky. Add to the butter mixture.
Add cornmeal, sugar, cream, sea salt and baking powder into the butter mixture, and mix well.
Fold in the bacon, along with a tiny drizzle of the bacon drippings.
Pour batter into an ungreased 8 inch round or square baking pan, cover tightly with aluminum foil and place into a bigger 13×9 inch baking dish or roaster that is filled with water about halfway up the side of the smaller baking pan.
Bake for about 50 minutes, then allow to cool for another 10 minutes once it’s out of the oven.
When you’re ready to serve the corn cakes, use an ice cream scoop or large melon baller to scoop out individual balls.