| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Side dishes | 16 | Servings |
INGREDIENTS
| 1/2 | c | Margarine; (1 stick) at room temperature |
| 1/2 | c | Masa for tamales |
| 1/2 | c | Plus 2 tablespoons granulate d sugar |
| 4 | c | Frozen corn; thawed, divided |
| 3/4 | c | Water |
| 3/4 | c | Cornmeal |
| 1 1/2 | ts | Salt |
| 1/4 | c | Milk |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 9/22/97 This dish can be steamed on the stovetop in a large wok with steamer rack or in the oven in a pan placed inside a larger roasting pan. To steam in oven, preheat oven to 350 degrees. Using an electric mixer, beat margarine, masa and sugar together until light and fluffy, about 10 minutes. Combine 2 cups corn with the water in a blender container. Blend until smooth. Transfer to a bowl; stir in cornmeal, salt, milk and remaining 2 cups corn. Mix well. Lightly spread margarine mixture in an 8-inch pan with 2-inch sides. Top with the corn mixture. Cover tightly with aluminum foil. Steam in a large stovetop steamer or in oven. To steam in oven, place pan inside roasting pan. Pour very hot tap water inside roasting pan to a depth of 1 inch. Steam for 1 hour and 15 minutes or until knife comes out clean, stirring after 15 minutes and after 45 minutes. Keep tightly covered until ready to serve. To serve, scoop out with an ice-cream scoop. Yield: 16 servings. Recipe from Chevy's. Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4, 1998
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