Corn Tamalito

• 1/4 cups Masa Flour
• 1/3 cups Sugar
• 5 Tablespoons Butter Or Margarine, Softened
• 2 cups Frozen Corn, Divided
• 1/2 cups Water
• 1/2 cups Corn Meal
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 4 Tablespoons Milk

1. Start out with some instant corn flour or masa. Add this to a mixer along with white sugar and softened butter or margarine. Cream this together until it is fluffy.
2. In a food processor, add 1 cup of the corn kernels, and water. Blend on high till smooth. Add the masa and corn mixtures together and fold.
3. Mix in the remaining corn, corn meal, baking powder, salt and milk. Mix batter until smooth.
4. Pour mixture into a baking dish large enough to fit over a pot of boiling water. Cover the baking dish tightly with aluminum foil or plastic wrap.
5. Place the baking dish over a large saucepan of simmering/boiling water.
6. Steam for 50 to 60 minutes, or until firm.
7. Check water occasionally, and refill if necessary.
8. Stir with a fork before serving to give it a consistent texture. It should be smooth. Some spots will be a little watery due to water condensation.
9. Serve alongside some yummy Mexican dish or eat all by itself. You will like it either way.

ubc, sugar, butter, frozen corn, water, corn meal, baking powder, salt, milk

Taken from tastykitchen.com/recipes/sidedishes/corn-tamalito/ (may not work)