Anyone have a recipe for a sweet masa "pudding"? Several years ago I ate at a Mexican restaurant in Gatlinburg, TN (of all places!!) and had a lovely dessert. The "pudding" was really the texture of stiff mashed potatoes. I think I could detect the richness of cream with a hint of sweet - a bit more sweet than creamed corn. It was devoid of overpowering spices - no ginger or cinnamon. Just simple pleasure! I've never cooked with masa before so I'm unsure of the technique. Any suggestions would be greatly appreciated.