This is my most requested recipe. Old fashioned corn pudding with a California twist – Masa instead of flour for a delicious tamale like flavor.

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 cup frozen corn, 1 cup grated cheddar and a spritz of oil  to brown the corn ( I like the corn on top but not every chef does)

 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, 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.