sweet corn tomalito

Name: Sweet Corn Tomalito
Prep time: 10 min
Cook time: 2 h
Yield: 9
Cuisine: Mexican
Ingredients: 4 cup(s) frozen corn, thawed (divided); 6 1/2 tablespoon(s) butter; 1/2 cup(s) sugar or splenda; 3/4 cup(s) milk; 1/2 cup(s) masa harina; 1/2 cup(s) cornmeal; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt

25 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Dec 11, 2013

Creamy corn recipe that anyone can make at home. This corn side dish recipe is unique with a little sweetness and a fluffy texture. It can be served on it own or as a condiment to a Mexican dish. From Top Secret Restaurant Recipes 2 by Todd Wilbur.

Rate

prep time 10 Min

cook time 2 Hr

method Bake

yield 9 "x13" baking dish or pan

Ingredients

4 cups frozen corn, thawed (divided)
6 1/2 tablespoons butter
1/2 cup sugar or splenda
3/4 cup milk
1/2 cup masa harina
1/2 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt

How To Make sweet corn tomalito

Step 1

Preheat oven to 325. Heat 2 quarts of water on the stove. Cream softened butter together with the sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well. Use a blender or food processor to puree 2 cups of corn until smooth.

Step 2

Add pureed corn to butter masa mixture and mix well. Add corn meal,baking powder,salt and remaining corn and mix until combined. Pour the mixture into an ungreased 8×8 baking pan.
Step 3

Cover with foil and place into a 9×13-inch baking pan. Add hot water to the larger baking pan until it’s about 1/3 full. Bake for 1 1/2 hours. Uncover and bake until the cake is firm in the center, about 30 minutes longer. Let sit for 10 minutes before serving.
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