Mazamorra (Colombian Corn Pudding) with Panela and Milk

A traditional Colombian corn pudding made with whole kernels of corn, panela (unrefined cane sugar), and milk. Enjoy it warm or cold for a comforting and sweet treat.

Prep Time

15 minutes

Total Time

45 minutes

Calories

492

Level

Easy

Yields

4 servings

Cost

£1.06

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4cupsWhole kernel corn(Fresh or frozen (thawed) kernels can be used. If using canned, drain well.)

£1.20

0.5cupPanela(Unrefined cane sugar. Can be found in Latin American stores. Substitute with brown sugar if unavailable, but it will slightly alter the flavor.)

£1.75

4cupsWhole Milk(Can substitute with plant-based milk for a vegan option, but the flavor will be different.)

£1.20

2cupsWater(For initially cooking the corn)

0.5teaspoonGround Cinnamon(Optional, for added flavor)

£0.10

1pinchPinch of Salt(Enhances the sweetness)

Total Cost

£4.25

£1.06 per serving

The Method

1
In a large pot or saucepan, combine the corn kernels and water. Bring to a boil over medium-high heat.
2
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the corn is slightly softened.
3
Add the panela (or brown sugar), milk, cinnamon (if using), and salt to the pot. Stir well to dissolve the panela.
4
Continue to simmer over low heat, stirring occasionally to prevent sticking, for another 15 minutes, or until the mixture has thickened slightly and the corn is tender. The consistency should be like a thick pudding.
5
Taste and adjust sweetness if needed. Add more panela or sugar if desired.
6
Remove from heat and let cool slightly before serving. Serve warm or chilled.

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My Notes

Nutrition Information

Nutrition per serving (475g)

492 kcal / 2059 kJ

Carbs

78g

30% of RDA

Fat

15g

21% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

50 g

56% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a creamier mazamorra, you can blend a portion of the cooked corn before adding it back to the pot.

If you prefer a thinner consistency, add more milk while cooking.

Garnish with a sprinkle of cinnamon or shredded panela before serving.

Store leftover mazamorra in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Large pot or saucepan

Wooden spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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