Sweet Corn Tomalito

Sometimes referred to as Corn or "Indian" pudding


bullet5 Tbsp. margarine, softened
bullet1/4 cup masa (corn flour)
bullet1/3 cup sugar
bullet1/2 cup water
bullet2 cups corn kernels,fresh or frozen, thawed; divided use
bullet1/2 cup cornmeal
bullet1 tsp. baking powder
bullet1/2 tsp. salt
bullet2 Tbsp. plus 1 tsp. 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 of 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 square baking pan. tightly cover with foil and steam by setting atop a medium sauce pan 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 toothpick inserted in the center comes out clean.  Tomalito should have a smooth, moist texture.

Note: The pan must be tightly wrapped at all times.