Ingredients
- 2 tea. butter, softened
- 2 Tbsp. fine dry bread crumbs
- 12 ears sweet corn (cut from cob to equal 6 cups)
- 1 cup milk
- 3/4 cup masa harina
- 1/4 cup sugar
- 1/4 cup butter, softened
- 3/4 tea. baking powder
- 1/2 tea. salt
- 1/2 tea. cumin
- 1/2 cup chopped green onions (4)
- 1 4-oz. can diced green chile peppers, drained
- 1/3 cup cornmeal
- 1 Tbsp. snopped fresh cilantro
Preparation
Step 1
Preheat oven to 325 degrees. Coat a 3 qt. baking dish with the 2 tea. butter. Sprinkler dish with bread crumbs and tilt to coat; shake out excess. Set aside.
Cut corn from cobs at three-quarters depth of kernels, do not scrape cobs (should have 6 cups corn).
In a blender or food processor, combine 3 cups of the corn and the milk. Cover and blend or process until smooth.
In a large bowl, combine masa harina, sugar, the 1/4 cup butter, baking powder, salt and cumin; beat with an electric mixer on low to medium speed until combined. Add blended corn mixture, remaining 3 cups corn kernels, green onions, chile peppers, cornmeal, and cilantro. Stir to combine.
Pour mixture into prepared dish; cover with foil.
Bake for 1 hour or until mixture is set and a knife inserted near the center comes out clean.
Makes 10 servings