16 ounces or 2 sticks butter, softened
1 cup masa harina
1 cup white sugar
2 cans whole-kernel corn
1 can whole-kernel corn cream style
1 1/2 cup cornmeal
1 tablespoon baking powder
1 1/2 teaspoon salt
1/4 cup milk
In a medium bowl, mix together the butter, masa flour, and sugar until light and fluffy. In a food processor or blender, blend corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the whole-kernel corn cream style, baking powder, salt, and milk until the batter is smooth. Pour into an 13×9 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 2 hours, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
