Post by Okwes on May 11, 2006 13:35:10 GMT -5
Sweet Corn Tomalito
Submitted by: Eric Kirkland (source Allrecipes.com)
"Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex
side dish that is a great side to any meal. Well worth the wait."
Original recipe yield: 8 servings.
Prep Time:20 Minutes
Cook Time:1 Hour R
eady In:1 Hour 20 Minutes
Servings:8 (change)
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INGREDIENTS:
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
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DIRECTIONS:
In a medium bowl, mix together the margarine, masa flour, 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 into an 8x8 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. 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 pudding
before serving to give it a consistent texture. Serve in small scoops.
Submitted by: Eric Kirkland (source Allrecipes.com)
"Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex
side dish that is a great side to any meal. Well worth the wait."
Original recipe yield: 8 servings.
Prep Time:20 Minutes
Cook Time:1 Hour R
eady In:1 Hour 20 Minutes
Servings:8 (change)
------------------------------------------------------------------------------
--
INGREDIENTS:
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
------------------------------------------------------------------------------
--
DIRECTIONS:
In a medium bowl, mix together the margarine, masa flour, 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 into an 8x8 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. 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 pudding
before serving to give it a consistent texture. Serve in small scoops.