1 cup butter, softened
1/2 cup masa harina (corn flour...NO substitutions!)
1/2 cup sugar
2 (15oz) cans whole kernel corn
1 box Jiffy cornbread mix
2 tsp baking powder
1 tsp salt
1/8 cup milk
In a mixer, combine butter, masa harina, and sugar until light and fluffy. In a food processor, combine canned corn (plus water!), and Jiffy cornbread mix. Process until smooth. Stir into masa mixture. Mix in baking powder, salt, and milk until smooth. Pour into microwave-safe casserole dish and cover. Microwave at 30% power for 20 minutes. Increase power to 100% and microwave for an additional 7 minutes. Stir pudding before serving to give it a consistent texture. Serve in small scoops as a side to any Mexican dish.
*If you want to reserve some of the corn kernals to keep some whole, stir those in when you mix in the salt, milk, and baking powder. I just process all of mine to have a more smooth, consistent texture.*
Recipe modified from original found HERE.
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