Sweet Corn Tomalito

• 4 c. frozen corn, thawed
• 1/3 c. butter, softened
• 1/2 c. granulated sugar
• 3/4 c. milk
• 1/2 c. masa harina
• 1/2 c. corn meal
• 1/2 tsp. baking powder
• 1/2 tsp. salt

1. Preheat oven to 325 degrees.
2. Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well.
3. Use a blender or food processor to puree 2 cups of corn until smooth.
4. Add pureed corn to butter/masa mixture and mix well.
5. Add corn meal, baking powder, salt and remaining corn and mix until combined.
6. Pour mixture into an ungreased 8 X 8 inch baking pan.
7. Cover with foil and place it into a 9 X 13 inch baking pan.
8. Add hot water to the larger baking pan until it's about 1/3 full.
9. Bake for 1 1/2 to 2 hours or until corn cake is firm in the center.
10. Let it sit covered for 10 minutes before serving.
11. To serve, scoop out about a 1/2 cup portion with a large spoon.

frozen corn, butter, sugar, milk, masa harina, corn meal, baking powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11156 (may not work)