Sweet Corn Tomalito
¼ cup butter, softened
¼ cp Masa Harina (Corn flour in Mexican food section)
1/3 cup granulated sugar
½ cup water
2 cups corn kernels, fresh or frozen, thawed and divided
½ cup corn meal
1 tsp baking powder
½ tsp salt
2 tbsp plus 1 tsp milk
Preheat oven to 250*
In a small mixing bowl, mix the butter, masa, and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender or food processor, blend half the corn kernels with the water and the corn meal until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, baking powder, salt and milk and mix well.
Pour the mixture into an 8 inch square baking dish. Tightly cover with foil and place in a 9x13 baking pan. Pour water in the 9x13 to come ¾ inch up the side of the 8-inch pan.
Place in the oven to steam for 50-60 minutes or until the mixture is set. A knife should come out clean.
Stir pudding to give it a consistent texture and scoop warm portions onto plates. Makes 6 servings.
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