This is an irresistible sweet corn pudding usually found at Mexican restaurants like Chevy’s. For a polished presentation, serve it with ice cream. Just a heads-up: you may not want to share!
Preparation Details
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 8
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup masa harina
- ¼ cup water
- 2 cups frozen corn, thawed
- ¼ cup cornmeal
- ⅓ cup white sugar
- 2 tablespoons heavy whipping cream
- ½ teaspoon baking powder
- ¼ teaspoon salt
Steps
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
- Place 1 cup corn in a blender and blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
- Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture. Stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth top of batter with a spatula. Cover dish with aluminum foil.
- Fill a 9×13-inch casserole dish 1/3 full with hot water. Place the covered 8-inch square dish into water.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Remove dish from water bath and let cool, about 10 minutes.
