Colombian Corn Pudding (Mazamorra)
|1.||Rinse corn under cold running water. Soak in water to cover by 2 inches for at least 12 hours in refrigerator.|
|2.||Drain soaked corn. In pot combine corn and enough water to cover by 2 inches. Bring to boil, reduce heat and simmer until corn is tender (about 2 hours). Stir occasionally. Add water if corn begins to dry out. Consistency should be soupy.|
|3.||Cool to room temperature and serve with panela and milk on side.|
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