Recipe By SAUNDRA
Rating
Published Mar 20th
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 1 9x9-inch pan Calories 168.7

Serve this lightly sweetened corn pudding hot or cold.

Recipe Ingredients

  • ½ cup butter
  • ⅓ cup masa harina
  • ¼ cup water
  • 1 ½ cups whole kernel corn
  • ¼ cup cornmeal
  • ⅓ cup white sugar
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
  3. 3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
  4. 4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
  5. 5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

Nutrition Facts

  • Calories 168.7
  • Carbohydrate 18.1 g
  • Cholesterol 28.5 mg
  • Fat 10.8 g
  • Fiber 1.3 g
  • Protein 1.5 g
  • Saturated Fat 6.6 g
  • Sodium 147 mg
  • Sugar 7.6 g

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Reviews

  1. Oh just inject the fat right into my thighs! Why oh why did I decide to make this? Now I know just how easy it is to make this tasty stuff. This was just TOO GOOD! I used one can of creamed corn in place of the frozen corn & whipping cream. One can worked - Read more ...
  2. I followed the recipe but changed the baking instructions and did not use a water bath. I baked it in a corningware pan with a glass lid for 30 minutes then removed the lid and baked for the remaining time. This recipe is DELICIOUS!!! We ate over half of it for lunch today very few - Read more ...
  3. OMG I just made this tonight for my mexican themed dinner fiesta and wow! My husband ate more than half the pan! I used to LOVE these suckers at Chi Chi's but unfortunately some bad onions ruined the whole franchise. Anyways I did make a few changes to the recipe that made it super good. - Read more ...
  4. I substituted creamed corn and left out the water and it came out great! If you are looking for a more firm consistency this isn't the recipe for you; this is supposed to be scoopable so it will be much softer. Very tasty I used it as a dessert! Thanks!
  5. This recipe is AWESOME. I have made it twice--the first time I made it I used a can of creamed corn instead of the frozen corn. It still came out really good it was just very very very moist almost wet. My boyfriend suggested that the next time I try the frozen corn. (Of course - Read more ...
  6. I LOVE this recipe!!! My husband requests this whenever I make mexican themed meals. I always double it & it still fits into 1 8" square pan. Since I couldn't find the masa harina corn flour I substitute with cornmeal & it turns out just the same. When I bring this to potlucks I transfer - Read more ...
  7. Substitute Cream of Corn for Corn, and skip the food processor step - makes for a better corn cake
  8. Obviously this must be my mistake because others have found success but I did everything by the letter and after 60 minutes at 350 degrees I have warm corn cake mix. Nothing solid whatsoever! My guess the foil covering. It never says to take it off. Granted I am not the finest baker in the - Read more ...
  9. Great recipe just like ChiChis!
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