Coconut corn pudding (maja blanca mais)

February 21, 2007

MAKES 4 SERVINGS

1 (13.5-ounce) can coconut milk

1� cups water

� cup sugar

� cup yellow cornmeal

2 tablespoons glutinous rice flour

� teaspoon salt

Dash of freshly ground black pepper

� cup corn kernels

� cup sour cream

Combine the coconut milk, water, sugar, cornmeal, rice flour, salt, pepper and corn kernels in a large pot.

Bring the mixture to a simmer over low-medium heat for 10 to 15 minutes, stirring frequently with a spoon or spatula to prevent the bottom from burning. It will become thick and creamy.

Remove from heat and stir in the sour cream until well combined. Serve hot.

From The Filipino-American Kitchen

Nutrition facts per serving: 412 calories, 24 g fat, 20 g saturated fat, 10 mg cholesterol, 51 g carbohydrates, 5 g protein, 359 mg sodium, 0 g fiber