Instructions: Blend 3 cups of corn kernels and the milk in a blender or food processor until smooth. Whip the butter, masa and sugar together in the food processor until fluffy, about two minutes.

Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels, and mix well.

Pour the mixture into a 9-by-13 inch pan. Cover tightly with aluminum foil.

Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach 3/4 inch up the outside of the 9-by-13 inch pan.

Bake for 1 1/2 to two hours or until the corn mixture registers 175 degrees on an instant-read thermometer and the corn mixture is set. Scoop out portions of the pudding and serve hot.

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