Sweet Corn Spoon Bread

If you like sweet corn tamales, you will like this dish a lot!  It took me a while to wrap my head around the idea of sugar in a side dish, but I'm so happy I did!  It does take some time to make, but it melts in your mouth when you eat it.   If you are in a time crunch, you can make everything up to step 4 the day before, and then just steam it the day you want to serve it.

Ingredients

6 tbsp butter, room temperature

1/2 cup sugar (I used turbinado sugar)

1/4 cup masa harina (this is the flour used for tortillas, pupusas, etc.)

2 cups whole-kernel corn (fresh or frozen, thawed)

1/2 cup water

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp salt

4 tsp milk

Directions

1. Beat the butter and sugar until uniform and fluffy.   Beat in the masa harina.

2. Blend 1 cup corn, water, and cornmeal until it looks like a smooth paste (don't over blend).  Mix this into the mix from Step 1.

3.  Mix in the rest of the corn, baking powder, salt, and milk.  Mix well.

4.  Set up a steamer with 1-2 inches of water on the bottom.  I placed an 8 inch glass pie dish inside a large pasta pot (the rim of the pie dish rested on the top of the pasta pot).  You may have to experiment a bit to see what combination of equipment works.  An 8-10 inch glass pan is ideal I think.

5. Pour the mix into glass baking dish. Cover with aluminum foil and place it in the steamer.  Steam for 1 hour- until it sets.

6.  Remove it from the heat.  Stir well and serve hot or cold!  I used an ice cream scoop and it looked really cute!