"Chevy's Sweet Corn Tomalito" by Kyrstne Walker

- 4 cups frozen corn, thawed
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup milk
- 1/2 cup masa harina
- 1/2 cup corn meal
- 1/2 tsp. baking powder
- 1/2 tsp. salt

1. Preheat oven to 325 degrees F.
2. Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well.
3. Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaning corn and mix until combined.
4. Pour mixture into an ungreased 8x8-inch baking pan. Cover with foil and place it into a 9x13x2 baking pan. Add hot water to the larger baking pan until it is about 1/3 full. Bake for 1.5-2 hours or until corn cake is firm in the center. Let it sit covered for 10 minutes before serving. To server, scoop out 1/2 cup portions with a large spoon.

Makes 8 servings.