Category : International Cuisine
Author : Lisa
Hits : 3017
Date : 27/01/2005
5 tablespoons margarine, softened1/4 cup masa harina1/3 cup white sugar1/2 cup water2 cups frozen whole-kernel corn, thawed1/2 cup cornmeal1 teaspoon baking powder1/2 teaspoon salt4 teaspoons milk
1. In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. 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. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish.2. Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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