5 T. margarine, softened
1/4 C. Masa Harina®
1/3 C. granulated sugar
1/2 C. water
2 C. corn kernels, fresh or frozen, thawed, divided
1/2 C. cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 T. plus 1 tsp. milk

In a small mixing bowl, mix the margarine, masa and
sugar using an electric mixer until light and fluffy, about
1 minute.

In a blender container, blend half the corn kernels with
the water until smooth. Combine this mixture with the
margarine mixture, stirring well. Add the remaining corn
kernels, corn meal, baking powder, salt and milk and mix
well. Pour the corn mixture into an 8-inch square baking
pan. Tightly cover with plastic wrap and steam by setting
atop a medium saucepan of water on top of the stove.
Bring water to a boil and steam corn mixture for
50 minutes to one hour (check to see whether you might
need to add more water), until a wooden pick inserted in
the center comes out clean. Tomalito should have a
smooth, moist texture.

NOTE: The pan must be tightly wrapped at all times.
Makes 12 to 16 servings.

Approximate values per serving: 87 calories, 4 g fat,
0 cholesterol,13 g carbohydrates, 119 mg sodium,
36 percent calories from fat

B-man :wink: