6 C. fresh Corn Kernals

¾ C. Milk

¼ C. Butter

½ C. Prepared Masa for Tamales (or use masa harina, reconstituted with milk, according to package directions.

2/3 C. Sugar

¾ C. Cornmeal

¾ tsp. baking Powder

¾ tsp. Salt

¼ C. Milk

Preheat oven to 250.  Blend 3 C. corn kernels and milk in blender until smooth.  Whip butter, masa, and sugar together in a food processor until light and fluffy, about 2 minutes.  Combine with all remaining ingredients, including corn puree and remainder of corn kernels.  Mix well and pour into a 9 x 13” pan.  Cover with aluminum foil.  Set pan in a large roasting pan.  Add enough water to reach ¾ of the way up the 9 x 13” pan.  Bake for 1 ½ to 2 hours, or until corn mixture registers 175 on an instant read thermometer and corn mixture is set.  Scoop out portions and serve hot.

 

 

Prepared masa can be purchased from a tortilla factory, or in some Mexican markets.

 

 

From Chevy’s Tex Mex Cookbook