In a medium bowl, beat butter until creamy. Add corn flour and water and beat until well mixed. Stir in corn.

In a separate bowl, mix corn meal, sugar, cream, salt and baking powder. Add to corn mixture and stir to combine. Pour batter into an ungreased 8x8 pan. Cover tightly with aluminum foil. Place pan into a 9x13 pan that was 1/3 filled with hot water.

Bake at 350° for 50 - 60 minutes. Allow to cool. Serve warm.

**NOTE: The secret to getting it creamy is steaming so it is important to bake it covered and inside a pan of water.