Thread: Sweet Corn Tomalito

This is a Mexican dish that can be served as desert or a side.

Ingredients:

4 cups frozen corn, thawed
1/3 cup (2/3 stick) butter, softened
1/2 cup granulated sugar
3/4 cup milk
1/2 cup masa harina
1/2 cup corn meal
1/2 teaspoon baking powder
1/2 teaspoon salt


Preheat oven to 325 degrees F.
Using an electric mixer, in a large bowl cream together softened butter and sugar until smooth. Add milk and masa; mix well.
Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaining corn and mix until combined.
Pour mixture into an ungreased 8 x 8-inch baking pan. Cover with foil and place it into a 9 x 13-inch baking pan. Add hot water to the larger baking pan until it is about 1/3 full. Bake for 1-1/2 – 2 hours or until corn cake is firm in the center. Let is sit covered for 10 minutes before serving. To serve, scoop out ½ cup portions with a large spoon.




Yield: 8 servings



Cook’s Note: Masa Harina is corn flour and can either be found in the supermarket near the flour and corn meal or where the Mexican/Spanish items are stocked.



Have you ever eaten at a Chevy's? This is very similar to the Tomalito that is included as a side on almost every dish there. My family loves it!

It is delicious! Our oldest daughter will eat the entire pan if I let her. Ask her if she wants a cake for her birthday and many times she will tell you no, she wants that "sweet corn stuff".