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Title: Sweet Corn Tomalito
Yield: 24 Servings

Ingredients

      6 c  fresh corn kernels
           OR frozen corn; thawed and
           -drained
    3/4 c  milk
    1/4 c  butter
    1/2 c  prepared masa for tamales*
    2/3 c  sugar
    3/4 c  cornmeal
    3/4 ts baking powder
    3/4 ts salt
    1/4 c  milk

Instructions

Preheat the oven to 250. Blend 3 cups of corn and 3/4 cup milk in
processor (or blender) until smooth. Set aside. Whip the butter, masa
and sugar together in the processor until light and fluffy (about 2
minutes). Add all the remaining ingredients, including the pureed corn,
and mix well. Pour into a 9" x 13" pan and cover tightly with aluminum
foil. Set the pan into a large roasting pan, adding enough cool water to
the roasting pan to reach 3/4" up the outside of the 9" x 13" pan. Bake
1 1/2 to 2 hours, or until an instant-read thermometer reaches 1750 and
the mixture is set. Serve hot.

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Per serving (excluding unknown items): 96 Calories; 3g Fat (23% calories
from fat); 2g Protein; 18g Carbohydrate; 6mg Cholesterol; 104mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates

NOTES : *You may use masa harina, adjusting the liquid according to the
directions on the package.

Contributor: Chevy's

Preparation Time: 2:00

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