Ch*vy’s Sweet Corn Tamalito (Sue G.)

(Also known as “Sweet Corn Cake”)

4 c. frozen corn, thawed
½ c. masa harina
1/3 c. softened butter
½ c. corn meal
½ c. granulated sugar
½ t. baking powder
¾ c. milk
½ t. salt

Preheat oven to 325 degrees.
Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add mild and masa and mix well.
Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt, and remaining corn and mix until combined.
Pour mixture into an ungreased 8x8 inch baking pan. Cover with foil and place it into a 9x13 inch baking pan. Add hot water to the larger baking pan until it’s about 1/3 full. Bake for 1 ½ to 2 hours or until corn cake is firm in the center; Let it sit covered for 10 minutes before serving. To serve, scoop out ½ cup portions with a large spoon.
- Makes 8 servings