INGREDIENTS:

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen corn kernels, thawed
• 1/3 cup sugar
• 3 tablespoons yellow cornmeal
• 2 tablespoons whipping cream
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• sliced chile peppers, jalapenos or mild chile
• chopped fresh parsley, optional

DIRECTIONS:

Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the masa mixture.

In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover tightly with foil.

Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.

INGREDIENTS:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• salt and pepper, to taste
• 1 egg, beaten
• 3 cups corn kernels, canned, frozen, or fresh
• 1 green bell pepper, finely chopped
• 1 teaspoon sugar
• 1/2 cup bread crumbs tossed with 1 tablespoon melted butter
• paprika

DIRECTIONS:

Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Gradually stir in milk and continue cooking over low heat stirring constantly, until sauce begins to thicken.

Season with salt and pepper, to taste. Add a small amount of the sauce to the beaten egg, stirring briskly. Stir egg mixture back into the sauce in saucepan. Add corn, green pepper, and sugar to the sauce mixture. Pour mixture into a 1 1/2-quart casserole. Cover with buttered bread crumbs and sprinkle with paprika. Bake at 400° until hot and bubbly and bread crumbs are browned.
Serves 6. 

INGREDIENTS:

• 1 cup milk
• 1/2 cup sifted cornmeal
• 4 cups milk
• 1 tablespoon sugar
• 14 to 16 cups sifted all-purpose flour
• 3/4 cup shortening
• 1/2 cup sugar
• 1 tablespoon salt
• melted butter to brush tops of loaves

DIRECTIONS:

Scald 1 cup milk. Add sifted corn meal and cook until thick. Place in a quart jar with top and place in warm place to sour overnight. (Starter can be stored in the refrigerator for 1 to 2 weeks.) When bubbles form, it is ready to use.
In a saucepan, combine 4 cups of milk and 1 tablespoon sugar and heat to scalding. Cool slightly and add to the cornmeal mixture in a large mixing bowl. Gradually stir 6 cups of flour. Set in warm place to rise until double (approximately 2 hours). Next, add shortening, 1/2 cup sugar and salt. Mix well. Gradually add 6 cups of flour and work in. Put a generous dusting of flour on board and turn dough mixture onto board. Work in more flour and knead for about 20 minutes. Divide into four equal parts and put in greased and floured 9 1/2 X 5 1/2 X 2 3/4-inch loaf pans. Brush tops of loaves with shortening and place in warm place to rise double (takes approximately 2 hours). Place in preheated 200° oven. Gradually turn heat up to 300°. Bake for 45 minutes. Take loaves out and brush tops with butter. Continue baking until done. Loaves will sound hollow when lightly tapped on bottom. Turn out on rack to cool. Total cooking will be approximately 1 hour to 1 hour and 15 minutes.