Ingredients

How to make it

  • In a medium bowl, mix together the butter, masa harina 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 into the masa mixture.
  • Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth.
  • Pour batter into an 8x8 inch glass baking dish.
  • Place the baking dish in a large pan of simmering water, being careful not to let the simmering water run out of the pan when you insert the 8x8 pan.
  • 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 mixture before serving to give it a consistent texture.
  • Serve in small scoops.
  • Drizzle with cilantro cream sauce, if desired.
  • NOTE - This can also be easily prepared in the microwave - it's the only way I've ever made it. Microwave for 7 minutes at 30% power, then about 4 minutes at 100% power – keep covered while microwaving and stir once halfway through cooking. Stir before serving.

Reviews & Comments 6

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  • conner909 15 years ago
    Reminds me of the corn cakes at El Torito restaurants! Good post!
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    " It was excellent "
    annieamie ate it and said...
    I just love the corn puddings they serve in some of our Mexican restaurants in Los Angeles. Your recipe is wonderful and I'll make it this week for sure! Thanks, Krum! I can't wait to taste this one!
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  • michellem 15 years ago
    This sounds so good. I have never tasted it before. Im sure it is great with a big hearty mexican meal. Im printing this off and adding it to the pile!
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    " It was excellent "
    lasaf ate it and said...
    Yum.-Lori
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    " It was excellent "
    lacrenshaw ate it and said...
    YeeeeeeHa, krum... Thank you! ^5
    LA
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    " It was excellent "
    chefelaine ate it and said...
    FIVE ~:+D
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