Tomalito - Sweet Corn Pudding or Cake

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!


Side Dish · Vegetables · Corn · Corn Pudding Recipes


Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 30 mins
Additional Time: 10 mins
Servings: 8
Yield: 1 8x8-inch square pan

Ingredients

Ingredients List

  • ½ cup butter, softened

  • ⅓ cup masa harina

  • ¼ cup water

  • 2 cups frozen corn, thawed, divided

  • ¼ cup cornmeal

  • ⅓ cup white sugar

  • 2 tablespoons heavy whipping cream

  • ½ teaspoon baking powder

  • ¼ 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.


Nutrition Facts (per serving)

Nutrition Facts
216 Calories
14g Fat
24g Carbs
2g Protein


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