9x13 pan
When I can get masa, I make this instead of the one above.
This popular sweet corn pudding shows up as a side dish on a lot of Chevy's combos. If you can't get good fresh corn, use frozen corn, thawed and drained. For a vegan variation, the recipe works well with rice or soy milk and soy magarine.
To make sure the masa is distributed evenly, mix each 9x13 pan separately.
6 cups fresh corn kernels, supersweet preferred, OR thawed frozen corn kernels
3/4 cups milk, soy milk or rice milk
1/4 cups butter
1/2 cups prepared fresh masa for tamales *see note
1/4 to 2/3 cups sugar, date sugar or sucanat *see note
3/4 cups cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 cup milk, soy milk or rice milk
Preheat oven to 250F.
Blend 3 cups corn kernels and chosen milk in blender or food processor until smooth.
Whip butter, masa & sweetener together in food processor until light & fluffy, about 2 minutes.
Add all ingredients including the rest of the corn and the mixture from the blender.
Mix well. Pour mixture into 9x13 pan. Cover tightly with foil.
Set pan in a large roasting pan, pour enough cool water in the roasting pan to reach 3/4 inch up the side of the 9x13 pan.
Bake for 1 1/2 to 2 hours, or until the corn mixture registers 175F on an instant read thermometer and is set.
Stir pudding before serving to give it a consistent texture. Serve in small scoops.
Scoop out portions and serve hot.
Note: Fresh masa is sold in refrigerated rolls in Texas and southwestern markets, usually in the meat section. If fresh masa is not available, use dry masa harina and make a dough as directed on the package, then use the correct measure of the dough.
Cutting down the sweetener lets you use it as a base for toppings like sliced jalapenos or salsa or seasoned meat. The full amount is the popular original recipe- you can even add more- up to 1 cup- and make it sweet enough for dessert.
Top of the stove cooking: Divide batter into 2 9 inch glass pie pans or 2 8 inch square glass pans. Place the baking dishes over a large saucepan or a large soup pot of simmering water. Cover the baking dishes tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill with boiling water if necessary. When it is done, a toothpick inserted in the center comes out clean. You can use a Chinese steamer
To microwave a half recipe in an 8 inch glass pan, cover tightly with saran wrap. In a 100 watt oven, do 7 minutes at 30%, then 4 minutes at 100%. Let stand 5 minutes before stirring and serving.
REMEMBER No matter what method you use, the pan must be tightly wrapped at all times while cooking.