Mazamorra is a dessert of indigenous origin made from white corn, typical of northern Argentina, valued for its comforting flavor and deep-rooted tradition.
It’s especially eaten in the NOA (Argentine Northwest) provinces on national holidays such as May 25th, commemorating the formation of the country’s first criollo government.
Print
Argentine Northern Style Corn Pudding
- Prep Time: 24 hours
- Cook Time: 2 hours 45 minutes
- Total Time: 26 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 500 g of cracked white corn (maíz pisado) (about 1 lb)
- 2 liters of water (about 8.5 cups)
- 1 liter of milk (about 4.25 cups)
- 150 g of sugar (about 5.3 oz)
- 1 teaspoon of vanilla extract
- to taste of ground cinnamon, for garnish (optional)
Instructions
- Soak the corn, wash the white corn well and let it soak in water for 24 hours.
- Cook the corn, drain the corn, place it in a large pot with the 2 liters of water, and bring to a boil.
- Slow cooking, cook over medium heat for about 2 and a half hours, until the kernels are tender.
- Heat the milk, in another pot, heat the milk together with the sugar and vanilla extract.
- Combine, once the milk comes to a boil, add the cooked corn.
- Finish cooking, cook for 15 more minutes, until the mixture thickens slightly.
- Serve, divide the warm mazamorra into individual bowls and dust with cinnamon before serving.
Tips for getting it right
- The 24-hour soak is essential for the corn to soften properly during cooking.
- Cooking the corn over medium heat and with patience achieves mazamorra’s characteristic creamy texture.
- It can also be sweetened with cane syrup, a more traditional option in northern Argentina.
- Mazamorra thickens a bit more as it cools, so it’s best removed from heat while still a little looser than expected.
Traditional variations
- In some provinces it’s served with a touch of cane syrup instead of sugar.
- A simpler version is also made by cooking the corn directly in the milk from the start.
How to serve
Mazamorra is served warm, in individual bowls, as a dessert or afternoon snack.
It’s traditionally eaten in the northern provinces of Argentina, especially during May 25th celebrations.
Recommended sides
- Cane syrup
- Ground cinnamon
Did you know?
Mazamorra has indigenous origins and is one of the oldest desserts in northern Argentine cuisine.
It’s traditionally eaten especially on May 25th, in honor of the formation of Argentina’s first patriotic government.
Frequently Asked Questions
The long soak softens the kernels and shortens the later cooking time, while also helping the corn absorb water more evenly during cooking.
It can be sweetened with cane syrup, a more traditional and rustic option typical of northern Argentina.
It's typical of the northern provinces of Argentina, especially during the May 25th national holiday celebrations.
It's traditionally served warm, though it can also be enjoyed cold, since it stays creamy as it cools.
