Corn Tomalito

6 c. fresh corn (3 c. pureed with milk, and 3 cups added whole) or 2 lb. frozen corn kernels
3/4 c. milk
1/4 c. butter
1/2 c. prepared masa
2/3 c. sugar
3/4 c. cornmeal
3/4 t. baking powder
3/4 t. salt
1/4 c. milk

Preheat oven to 250F. Blend 3 cups corn kernels and milk in a food processor or blender. Whip the butter, masa, and sugar in a food processor until light and fluffy about 2 minutes. Add all other ingredients along with pureed corn and remaining 3 cups corn kernels. Pour into a 9x13" pan. Cover tightly with foil. Set the pan in a large roasting pan filled with water 3/4 of the way up the pan. Bake for 1 1/2 to 2 hours until the temperature reaches 175F with an instant read thermometer.

Serves: 8

Source: Chevy's cookbook

Prepared by: Leslie for the November 2005 meeting