I've been experimenting with nixtamalized corn in various dishes. The latest is spoon bread using the blender method.
In blender place:
1 1/2 C. nixtamalized corn. I soak the corn for 2 days rather than 4 hours.
2 C. Milk
Blend this until corn is smooth and add:
1 C. Milk (total milk is 3 C.)
1 1/2 t. baking powder
2 T. Butter (I didn't even need to melt this)
3/4 t. salt-unrefined sea salt
Bake in a casserole, uncovered, at 325 degrees for about 1/2 hour or until it "wiggles" when you gently shake the casserole.
The corn and custard separate a little which makes a nice layering.