Sweet Corn Tomalito

If you have ever been to Chevy's you know this is the best part of the meal.  It is the little clump of corn pudding served atop a corn husk.  It is so sweet and so good.  I always save it til the end and then savor every bite of it.  Now that I know how easy this stuff is to make, I will probably be making it a lot more often.  I also am thinking of working this into our Thanksgiving menu. 

Sweet Corn Tomalito
*Recipe from Chevy's Fresh Mex Cookbook

6 cups fresh corn kernels (can also use frozen-just thaw and drain)
3/4 Cup milk
1/4 Cup butter
1/2 Cup prepared masa for tamales (or use dried masa harina and follow liquid ratio on package)
2/3 Cup sugar
3/4 Cup cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 Cup milk

Preheat oven to 250 degrees.  Blend 3 cups of corn and the milk in food processor until smooth.  Whip butter, masa, and sugar together in food processor for about 2 minutes.  Add all ingredients, including pureed corn and the remaining corn kernels, and mix well.  Pour mixture into a 9x13 pan and cover tightly with aluminum foil.  Set the 9x13 in a large roasting pan filled with 3/4 inch of cold water.  Bake for 1 1/2-2 hours, or until an instant read thermometer inserted in the mixture reads 175 degrees and mixture is set.  Serve hot.