Ingredients Jump to Instructions ↓

  1. 6 cups fresh corn kernels

  2. 1 cup milk, divided

  3. 1/4 cup butter

  4. 1/2 cup prepared masa for tamales*

  5. cup sugar

  6. 3/4 cup cornmeal

  7. 3/4 teaspoon baking powder

  8. 3/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Blend 3 cups of corn kernels and ¾ cup of 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 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 ¾ inches up the outside of the 9 x 13 inch pan. Bake at 250° for 1½ to 2 hours, or until the corn mixture registers 175° on an instant-read thermometer and the corn mixture is set. Serve hot.


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