It’s an old fashioned corn pudding with a California twist.
I use masa instead of flour for a delicious tamale like flavor, and exquisite texture.
The Amazing Corn Sensation
Ingredients for the pudding
3 1/2 cups of corn pureed with a ½ a cup of water ( or 2 cans of creamed corn)
¼ cup melted butter or oil
2 TBS sugar
3 beaten eggs
¼ cup Masa Harina
½ cup milk or half and half
Topping: 2 cups fresh corn, cut from the cob – 1 cup grated cheddar and a spritz of oil to brown the corn
Method: Mix together creamed corn and melted butter (or oil). Beat in eggs, masa, sugar and milk until well combined. Pour into 9 x 13 greased baking dish. Bake at 350* for 1 hour or until fork comes out clean. Top with cheddar and corn, and a dash of oil, return to oven until cheesy deliciousness is to your satisfaction.
Vegan Variation: sub Egg Replacer as per instructions on the box, use Earth Balance or olive oil and soy milk. I haven’t tried it with coconut milk, but I bet it would be DEE lish. Oh yeah, and subbing agave syrup for the sugar would be good too.