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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love the sweet scoop of corn pudding Chevy's restaurant serves with their dishes, and this is the closest I've come to re-creating the flavor. This is so easy, done in the microwave, but you can use the oven, too. Read more . It has a nice sweet flavor, and is so good as a side to Mexican dishes. Ingredients:
5 tablespoons butter, softened |
1/4 cup masa harina (no substitutes!) |
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 |
2 tb heavy cream (you can use milk, but nothing beats cream!) |
cilantro verde cream sauce for drizzle, optional (recipe posted separately: cilantro-verde-cream-sauce.html >cilantro verde cream sauce) |
Directions:
1. In a medium bowl, mix together the butter, masa harina and sugar until light and fluffy.
2. 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.
3. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth.
4. Pour batter into an 8x8 inch glass baking dish.
5. Place the baking dish in a large pan of simmering water, being careful not to let the simmering water run out of the pan when you insert the 8x8 pan.
6. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm.
7. Check water occasionally, and refill if necessary.
8. Stir mixture before serving to give it a consistent texture.
9. Serve in small scoops.
10. Drizzle with cilantro cream sauce, if desired.
11. NOTE - This can also be easily prepared in the microwave - it's the only way I've ever made it. Microwave for 7 minutes at 30% power, then about 4 minutes at 100% power – keep covered while microwaving and stir once halfway through cooking. Stir before serving.
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