Sweet Corn Tomalito

Lisa Stueber (Chevy’s side dish)

6 cups fresh corn kernels (or frozen, thawed and drained)

3/4 cup milk

1/4 cup butter

1/2 cup prepared masa for tamales

2/3 cup sugar

3/4 cup cornmeal

3/4 tsp baking powder

3/4 tsp salt

1/4 cup milk

Preheat oven to 250.

3 cups of corn kernels and the milk in a blender or food processor until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy (about 2 minutes).

Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels, and mix well. Pour the mixture into a 9x13 pan. Cover tightly with aluminum foil Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach 3/4 inch up the outside of the 9x13 pan.

Bake for 1 1-2 to 2 hours, or until the corn mixture registers 175 degrees and the corn mixture is set. Scoop out portions of the pudding and serve hot.

Note: If fresh masa is not available, use masa harina and adjust the ratio of the masa to milk (liquid) as directed on the package.