How to make Majarete (Sweet Corn Pudding)

Save

Home Find a recipe Recipes catalog Subscribe Read a secret Who am I?

Details

Diet:	Vegetarian
Nationality:	Cuban
Occasion:	Any
Preparation time:	20 min
Secret of family:	No

Preparation type:	Stove
Best time:	Dinner Snack
Inserted:	May, 20 2013
Servings:	Up to 8 people

Ingredients

ground corn (1 lb)
salt (1/2 tsp)
sugar, granulated (1 1/2 cups)
milk (4 cups)
cinanmon stick (1 stick)
ground cinnamon (1/2 tsp)

Rate and share

I like this one!:		2
Not that good:		0
Rated 5 stars (2 reviews)

Preparation mode

In a big bowl, put corn and milk and stir until the mix get diluted. Strain and cook with sugar and cinnamon stick, stirring constantly until thickened. Serve in individual bowls and sprinkle over ground cinnamon.

History of the recipe

The original name of this pecipe (Majarete) is originally from Latin America, where this dessert was created. It was named by some tribes of natives who consume it as part of their basic diet, mostly based on corn.

Since the word is very complicated to pronunciate by English speakers, when the Majarete came to North America people started naming it by its description instead of the original name. The most accurate translation perhaps is "Sweet Corn Pudding".