Tomalito - Sweet Corn Pudding or Cake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 1 |
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This is that sweet corn pudding-type stuff they serve in Mexican restaurants like Chevy's. Yum! Serve using an ice cream scoop to get a nice round look. Be sure to share even though that will be REALLY hard to do! Ingredients:
1/2 cup butter, softened |
1/3 cup masa harina |
1/4 cup water |
2 cups frozen corn, thawed, divided |
1/4 cup cornmeal |
1/3 cup white sugar |
2 tablespoons heavy whipping cream |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
3. Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
4. Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
5. Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
6. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.
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