MEXICAN = Sweet Corn Pudding
By pattiwarner
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 6 CUPS FRESH CORN KERNELS
- 3/4 CUP MILK
- 1/4 CUP BUTTER
- 1/2 CUP PREPARED MASA
- 2/3 CUP SUGAR
- 3/4 CUP CORNMEAL
- 3/4 TSP. BAKING POWDER
- 3/4 TSP. SALT
- 1/4 CUP MILK
Details
Preparation
Step 1
Preheat oven to 250 degrees. Blend half of corn kernels and the milk in a food processor until smooth. Whip the butter, masa, and sugar together in the processor until light and fluffy, about 2 minutes. Add all the ingredients, including the pureed corn and the remaining whole kernels and mix well.
Pour the mixture in a 9 x 13 pan. Cover tightly with foil. Set the pan in a large roasting pan. Pour cool water into the roasting pan to reach 3/4 inch up the outside of the 9 x 13 pan. Bake for 1 1/2 to 2 hours, or until the pudding registers 175 and the corn mixture is set.
You'll also love
- Spicy Shrimp with Creamy Polenta 0/5 (0 Votes)
- Frosty Pumpkin Squares 0/5 (0 Votes)
- Lemon Doberge Cake 0/5 (0 Votes)
- Chocolate Cornflake Cakes 0/5 (0 Votes)
Review this recipe