Portion Size: 2 X 2

Ingredients: Yields: 8 Pieces

Ingredients	Notes:
1/2 cup butter or margarine
1/3 cup masa harina	(corn flour)
1/4 cup water
1 1/2 cups frozen whole kernel sweet corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons nonfat milk
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees F.
2	In a medium bowl beat margarine until it is creamy. Add the Mexican corn flour and water.
3	Beat until well mixed.
4	Using a food processor, process corn, but leave chunky.  Stir into the margin mixture.
5	In a separate bowl, mix cornmeal, sugar milk, slat and baking powder. Add to corn flour mixture and stir to combine.
6	Pour batter into sprayed 8X8 once baking pan.
7	Smooth batter and cover with aluminum foil.
8	Place pan into a 9 X 19 inch baking dish that is filled a third of the way with water.
9	Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Serve.	Store in air tight container for up to 72 hours.  May freeze for up to 30 days