6 ears tender yellow corn, husked & stripped of kernels
3 1/4 c. buttermilk, or cultured milk
3 oz. (3/4 box) of butter
1 1/2 c. sugar
6 egg yolks
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 c. white cheese, grated (queso tipico)

Using blender, liquefy corn with buttermilk. In a large mixing bowl, cream butter and sugar. Add eggs and vanilla alternating portions, mix in flour and corn/buttermilk. Place mixture in greased 11 x 17 inch baking dish. Bake at 350 degrees for 40 minutes. Cool before cutting.