Add melted butter and sugar to a large mixing bowl. Whisk together. Continue whisking while you add heavy whipping cream. Whisk until fully combined.2. Add your dry ingredients of corn meal, corn flour, baking powder and kosher salt. Whisk together. 3. Pour in 2 cans of creamed corn and water. Whisk once more until fully incorporated. 4. Add to an ungreased 9x13 pan and place the pan in a deep sheet pan water bath. You need the water to go 1/4" up on the 9x13 pan. Cover both pans in foil. You want to create a tent effect so the steam from the water bath helps cook the corn cake and keeps it moist. 5. Bake at 350 degrees for 1 hour 15 minutes. Take out of the oven and remove the foil and take out of the water bath. Allow the corn cake to set on the counter for 20 minutes. Serve while warm.