About the Recipe
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2 cups Yellow Hominy corn or Broken Corn
4 cups water
½ cup fine cornmeal
½ cup flour
1 tsp salt
1 cinnamon stick
¼ tsp nutmeg
¼ tsp vanilla extract
¼ tsp cinnamon powder
Serve Hot or Cold | Serving size: 1 Cup (30 gms of Carbs)
Add Corn and 4 cups of water and cook until kernels are soft (60-90 minutes).
After corn has been completely cooked add cornmeal that is mixed with ½ cup of water.
Add Cinnamon stick and salt to taste
Add thickening agent of ½ cup flour mixed with 1 cup evaporated. Mixed together with a fork or a whisk until no lump is visible.
Slowly add to the hominy corn mixture stirring continuously to avoid lumping. Continue to cook over medium heat.
Cook until thickened then add sweetened condensed milk. You can add according to your desired taste.
Add spices - nutmeg, and vanilla extract.
Tips: Corn can be soaked overnight to soften the kernels and cut down on cooking time. Corn can be cooked in a pressure cooker to speed up the cooking time. If you are lactose intolerant you can use coconut milk and sugar to taste. For those with diabetes almond milk or coconut milk with sugar substitute can be used to cut back on the intake of sugar.