Recipe Archives->Mexican->Corn Tomalito 02

 
Sweet Corn Tomalito
 
6 cups fresh corn kernels or frozen corn, 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 teaspoon baking powder
3/4 teaspoon salt
1/4 cup milk

Preheat the oven to 250. Blend 3 cups of corn and 3/4 cup milk in
processor (or blender) until smooth. Set aside. Whip the butter,
masa and sugar together in the processor until light and fluffy
(about 2 minutes). Add all the remaining ingredients, including
the pureed corn, and mix well. Pour into a 9" x 13" pan and cover
tightly with aluminum foil. Set the pan into a large roasting pan,
adding enough cool water to the roasting pan to reach 3/4" up the
outside of the 9" x 13" pan. Bake 1 1/2 to 2 hours, or until an
instant-read thermometer reaches 1750 and the mixture is set. Serve
hot.

Printable version: corn-tomalito02.txt.