Very easy to make - great as a desert or breakfast. What I do is prepare it at night after dinner - eat some hot as desert, then put in fridge overnight to have some cold in the morning with coffee…the best!

4 c milk
1/2 c sugar
1/4 c cornstarch (4 tbs)
1/4 c cornmeal
1 tsp vanilla
dash of salt
lemon rind
cinnamon

Pot on stove, pour in milk. Add in sugar, cornstarch, & cornmeal. Start mixing and don’t stop. Add in the dash of salt, a bit of vanilla, and the lemon rind. Keep mixing until the pudding starts to boil. Remove from heat, mix more, & allow to cool a bit. Pour into bowls. Sprinkle cinnamon on top.

adapted from:

Goya package majarete ingredients - uses sugar, cornstarch, & cornmeal
El Colmadito’s rice majarete recipe - a rice pudding adding coconut milk
Que Pasa’s rice majarete recipe
Pastry Sampler’s Vanilla Cornstarch Pudding
Welcome to DR’s corn pudding recipe - uses cream of corn
and other recipes actually using corn to make corn pudding

I chose to make my recipe simple, using cornmeal instead. This way I’m sure to have the ingredients on hand. Keep in mind, my majarete came out thick - once cooled, it’s almost like cake. Some people prefer it like that, others like a softer, creamier version: just reduce the amount of cornmeal, cornstarch, and maybe even sugar. The lemon rind gives off great flavor! If you don’t have lemon, you could use lime or orange rind instead.

And I thought it was easier to use the pancake mix where you just add water.

Mark Bittman has a video posted right now on NY Times that shows you exactly how to make these 10 minute pancakes - and they’re so easy!

Ingredients: (they call it the rule of 1’s”)

• 1 cup flour
• 1 tbs sugar
• 1 tsp baking powder
• 1 dash of salt (my personal addition)
• 1 egg
• 1 cup milk

Mix (try to beat egg with milk a bit before adding to flour mixture), etc, and do as you normally do with your pancakes.

I wish I knew the recipe was this simple before!!!