Name: Tomalito - Sweet Corn Pudding or Cake recipe
Ingredients: 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

All Recipes Side Dish Vegetables Corn Corn Pudding Recipes

Ingredients

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

Nutrition Info

216.3 calories carbohydrate: 24.1 g cholesterol: 35.6 mg fat: 13.5 g fiber: 1.8 g protein: 2.2 g saturatedFat: 8.2 g servingSize: - sodium: 188.3 mg sugar: 9.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 375 degrees F (190 degrees C).
Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
Place 1 cup corn in a blender, blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
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.
Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
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.

Recipe Yield

1 8x8-inch square pan

Recipe Note

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!

Alternatives to this recipe