Tomalito - Sweet Corn Pudding or Cake

Tomalito - Sweet Corn Pudding or Cake

5
SONJASTEIN 0

"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 h 30 m servings 216 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

5

Simple and just as described......yummy! Thanks for sharing!

If people are complaining about the texture being gritty it is because you cant sub cornmeal, which is very coarse and needs to be cooked in boiling hot liquid to soften as a substitute. You hav...

Just like what we find in the restaurants! The family LOVED it! I have a family of six and we ate it all and the kids were asking for more. Next time I'll be doubling the recipe. The only other...

Made a double batch with our own frozen corn for a football party. Everyone loved it. It was excellent with chili. And those on gluten free diets were thankful they could have some too.

I followed the recipe verbatim and it turned out pretty good. The next time I'll shorten the baking time to 45-50 minutes as baking it for 60 minutes turned it to a cornbread consistency.