Preheat oven to 350°F. Grease 8-x-8-inch baking pan and set aside.
Add popcorn kernels to Kitchen Mill, and grind into flour; set aside. Add butter to WildSide jar, secure lid, and select "Batter." Add corn flour and cold water to jar, secure lid, and press "Pulse" 6–8 times.
Add corn kernels, cornmeal, sugar, whipping cream, baking powder, and salt to jar. Secure lid and pulse 6–8 times.
Pour mixture into prepared pan, and cover with foil. Place pan in larger pan, and pour boiling water halfway up sides of larger pan.
Bake for 40–50 minutes, adding more boiling water if necessary. Remove corn cake from oven, and allow to stand at room temperature for 15 minutes. Use small ice cream scoop to serve. Makes 6–8 servings.