Sweet Corn Tomalito

• 6 c. fresh corn kernels
• 3/4 c. milk
• 1/4 c. butter (1/2 stick)
• 1/2 c. prepared masa
• 2/3 c. sugar
• 3/4 c. cornmeal
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 1/4 c. milk

1. Preheat oven to 250u0b0.
2. Blend 3 cups corn and 3/4 cup milk in blender until smooth.
3. Whip butter, masa and sugar together in food processor until light and fluffy (about 2 minutes).
4. Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels and mix well.
5. Pour the mixture into a 9 x 13-inch pan.
6. Cover tightly with aluminum foil.
7. Set the pan in a large roasting pan.
8. Pour enough cool water into the roasting pan to reach 3/4-inch up the outside of the 9 x 13-inch pan.
9. Bake for 1 1/2 to 2 hours or until the corn mixture registers 175u0b0 on an instant-read thermometer and the corn mixture is set.
10. Scoop out portions of the pudding and serve hot.

fresh corn kernels, milk, butter, masa, sugar, cornmeal, baking powder, salt, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86488 (may not work)