Sweet Corn Tomalito

I LOVE Chevy's restaurant. Their roasted salsa and hot chips. Corn Tomalito. Jalapeno jelly. Flautas. Hot fresh tortillas...but alas they closed in my neck of the woods.
However... A few years ago they had a cookbook, and we were there the night before Mother's Day, and I suspect that my DH was still trying to figure out what to do, so I got a Chevy's cookbook. Here is one of my all time favorites, right in time for Cinco de Mayo. Put this with the Cafe Rio Pork and you'll have a Fabulous Fiesta! For those of you unfamiliar it is kind of like a cross between sweet corn pudding and cornbread.

Sweet Corn Tomalito

6 cups fresh corn or frozen, thawed corn ( I like Costco’s frozen sweet white corn)
¾ c milk
¼ c butter
½ c prepared masa or very scant ½ c masa flour + ½ water to form dough
2/3 c sugar
¾ c cornmeal
¾ tsp baking powder
¾ tsp salt
¼ c milk

Preheat oven to 250*. Blend 3 cups of corn kernels and the milk in a food processor or blender until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about 2 minutes. Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels, and mix well. Pour the mixture into a 9x13 pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan (I use my broiler pan). Pour enough cool water into the roasting pan to reach ¾ inch up the outside of the 9x13 pan. Bake for 1 ½- 2 hours or until the corn mixture is set. Internal temperature should be 175* ( though I have never checked that). Serve hot