Prep 20 mins
Cook 1 hr
I was cleaning out an old recipe box and found this stained card with faded ink. Not sure where I got it from but do remember it being quite the gem (if the stains are any indication, it's also well used). This is like a steamed corn pudding that is made on the stove top. Many Mexican restaurants serve a small scoop of this on every plate. A little time consuming, but well worth the work and the wait!
- 5 tablespoons margarine, softened
- 1⁄4 cup masa harina
- 1⁄3 cup sugar
- 1⁄2 cup water
- 2 cups frozen whole kernel corn, thawed
- 1⁄2 cup cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 teaspoons milk
- In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy.
- In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir this mixture into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish.
- Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.