MEXICAN = Sweet Corn Pudding

By pattiwarner

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

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.