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Date Posted: 21:01:39 10/22/02 Tue
Author: Shell
Subject: Sweet corn tomalito

Note:If fresh masa is not available(it can be found refrigerated or
frozen in some Mexican markets),use masa harina and adjust the ratio
of dry masa to milk as directed on package.

6 cups fresh corn kernels(or frozen corn,thawed),divided use
3/4 cup milk
1/4 cup butter
1/2 cup prepared masa(see note above)
2/3 cup sugar
3/4 cup cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 cup milk

Preheat oven to 250 degrees.Blend 3 cups of corn kernels and 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 the puréed corn and
the remaining 3 cups whole corn kernels,and mix well.Pour the
mixture into a 9-by-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 3/4 inch up the outside of the 9-by-13-inch
pan.Bake for 1 1/2 to 2 hours or until the corn mixture registers
175 degrees on an instant-read thermometer and the corn mixture is
set.Scoop out portions of the pudding and serve hot.

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