Inspired by Home Cooks
Ingredients1 h 20 m servings 142 cals
- In a medium bowl, mix together the margarine, masa flour, and SPLENDA(R) Granulated Sweetener until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish.
- Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
- This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
Per Serving: 142 calories; 7.3 g fat; 18.4 g carbohydrates; 2.4 g protein; < 1 mg cholesterol; 271 mg sodium. Full nutrition
ReviewsRead all reviews 2
Pretty decent recipe. I didn't have heavy cream on hand, which most of the sweet corn tomalito (pudding) recipes call for, so it was good to see that MILK was called for in this recipe. With the...