2 cups frozen whole-kernel corn (thawed)
5 tbsp margarine (softened)
1 tsp baking powder
1/4 cup masa harina
1/2 cup cornmeal
1/3 cup white sugar
1/2 tsp salt
4 tsp milk
1/2 cup water
Mix together masa flour, margarine & sugar until light & fluffy in a medium bowl.
In a blender or food processor,blend one cup of corn kernels with water & cornmeal until smooth then stir into the masa mixture.
Mix in the remaining baking powder, corn, salt & milk until the batter is smooth then pour into a double boiler.
Place the tomalito over a large saucepan of simmering water & cover tightly with aluminum foil.
Steam for 50-60 minutes or until firm. Check water occasionally & refill if necessary.
Stir pudding before serving to have a consistent texture. Serve with small scoops.