Corn Tomalito

Directions

1. In a medium bowl, mix together the margarine, masa flour, and SPLENDA® Granulated Sweetener until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish.
2. Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

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Reviews (2)

Your Rating:

1

kac2research

Jan. 26, 2013

"Pretty decent recipe. I didn't have heavy cream on hand, which most of the sweet corn tomalito (pudding) recipes call for, so it was good to see that MILK was called for in this recipe. With the MILK ..." See moreit worked out just fine and this recipe was good indeed. We like our tomalito sweet so I did top it off with a swirl of honey on top before scooping it out to serve. YUM!"

0

Vicki

Feb. 8, 2013

"This is just like we've had at a local restaurant that moved out of town. Love this recipe!..." See more"