Mazamorra

Nutrition · per serving

Steps

1. 1

   Rinse the cooked white hominy corn well under cold water, then drain. This removes excess starch from the can or pouch and helps the finished mazamorra taste clean rather than heavy.

   300 g cooked white hominy corn, drained
2. 2

   Place the hominy, whole milk, water, granulated sugar, cinnamon stick, vanilla extract, and a pinch of fine salt in a medium saucepan. Stir before heating so the sugar starts dissolving evenly.

   300 g cooked white hominy corn, drained500 ml whole milk250 ml water60 g granulated sugar1 cinnamon stick5 ml vanilla extract1 pinch fine salt
3. 3

   Bring the mixture just to a gentle simmer over medium heat, stirring frequently to prevent the milk from catching on the bottom. As soon as small bubbles appear, lower the heat to maintain a very gentle simmer.

4. 4

   Cook for 35 minutes, stirring every few minutes and scraping the base of the pan. The mazamorra is ready when the hominy is very tender, the liquid has thickened slightly, and the mixture looks creamy but still spoonable; it will continue to thicken as it rests.

5. 5

   Remove from the heat and discard the cinnamon stick. Let the mazamorra rest for 10 minutes so the starches settle and the texture becomes silkier.

   1 cinnamon stick
6. 6

   Spoon into 2 bowls and dust lightly with ground cinnamon. Serve warm, or let it cool further for a thicker, more traditional pudding-like texture.

   1 g ground cinnamon

Origin & History

Mazamorra is one of the classic colonial-era desserts of Argentina and much of the Andean and Southern Cone region, made from maize slowly cooked until soft and creamy. In Argentina it is especially associated with home cooking and rural traditions, where simple pantry ingredients like corn, milk, sugar, and cinnamon became a comforting sweet dish.