Sunday, September 11, 2016

Steamed Corn Pudding

I belong to a Facebook Group, called Dinner Tonight. Our sole purpose is posting pictures of food. Tonight's dinner included steamed corn pudding, made with corn fresh from the garden. If you've ever eaten at a Chevy's Fresh Mex Restaurant, this is the same sweet pudding side dish they call tomalito.

5 tablespoons margarine, softened
1/4 cup dry Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or thawed frozen, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2½ tablespoons milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch round cake pan. Cover tightly with foil or plastic wrap and steam by setting atop a medium saucepan half full of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. It should have a smooth, moist texture.
NOTE: The pan must be tightly wrapped at all times.
Makes 10 to 12 1/2 cup servings.