posted by RisaG 08-16-100 8:10 AM
Chevy's & Rio Bravo Fresh Mexican Cookbook
Sweet Corn Tomalito
6 cups fresh corn kernels
3/4 cup milk
1/4 cup butter (1/2 stick)
1/2 cup prepared masa for tamales (see note)
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 degrees F.
Blend 3 cups of corn kernels and the milk in a blender or food processor until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about 2 minutes. Add all ingredients, including the puréed corn and the remaining 3 cups whole corn kernels, and mix well. Pour the mixture into a 9 x 13-inch pan.
Cover tightly with aluminum foil. Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach 3/4 inch up the outside of the 9 x 13-inch pan. Bake for 1-1/2 to 2 hours, or until the corn mixture registers 175 degrees on an instant-read thermometer and the corn mixture is set. Scoop out portions of the pudding and serve hot. Serves 4-6.
Note:
If fresh masa is not available, use masa harina and adjust the ratio of dry masa to milk (liquid) as directed on the package.
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