Creamy corn pudding

Name: Creamy corn pudding (Mazamorra)
Cuisine: Argentine
Ingredients: 5 ml/1 tsp ground cinnamon, to sprinkle; honey, to serve; 200 g/7 oz/1 cup sugar; 2 vanilla pods, split lengthways; 2 litres/3½ pints/8 cups water; 1 litre/1¾ pints/4 cups whole milk; 500 g/1¼ lb/2¾ cups dried white corn kernels

Mazamorra

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This dish was created during colonial times in north-western Argentina, where corn is still the main staple grain. Similar to rice pudding, it is often served to celebrate holidays such as National Flag Day on 20th June.

Ingredients

500 g/1¼ lb/2¾ cups dried white corn kernels
2

Americas
Argentina
Dessert
Gluten-free
Vegetarian
June
National Flag Day

Method

Put the corn in a pan and pour over the water. Leave to soak for at least 2 hours. Bring the corn to the boil, then lower the heat and simmer for 45 minutes until the corn is tender.
Drain well, then tip the corn back into the pan and mash we