Description
Serve this lightly sweetened corn pudding hot or cold.
Ingredients
- ½ cup butter
- ⅓ cup masa harina
- ¼ cup water
- 1 ½ cups whole kernel corn
- ¼ cup cornmeal
- ⅓ cup white sugar
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl
- beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
- In food processor or blender
- process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
- In a separate bowl
- stir together sugar
- cream
- salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9×9-inch baking dish. Cover with foil.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel
- inside roasting pan
- and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes
- or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 10