Chevys Sweet Corn Tomalito Recipes

SWEET CORN TOMALITO - CHEVY'S COPYCAT

Steps:

• Preheat oven to 350°F.
• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process the corn, but leave chunky (this step is optional).
• Stir processed corn into the butter mixture and set aside.
• In a separate bowl, mix corn meal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine.
• Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled 1/3 of the way with water.
• Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop or dough scoop for easy removal from pan.

CHEVY'S FRESH MEX SWEET CORN TAMALITO RECIPE

Steps:

• In a medium bowl, add softened butter or margarine, masa harina flour and sugar. Beat with a mixer until light and fluffy, about 1 minute.
• Add 1 cup corn kernels and water to a blender. Blend until smooth.
• Add corn mixture from the blender to the bowl with masa mixture. Stir well to combine.
• Add remaining corn, cornmeal, baking powder, salt and milk. Mix well to fully combine.
• Pour mixture into an 8-inch baking dish. Tightly cover with plastic wrap. Make sure to seal tightly.
• Fill a medium saucepan with water.
• Place saucepan over high heat. Bring to a rapid boil.
• When water is fully boiling, place a screen or cooking rack across the pan.
• Set sealed baking dish on top of the screen above the boiling water.
• Making sure to keep the baking dish tightly wrapped, steam for 50 minutes to 1 hour. (Be sure to check the water level often, so as not to boil dry.)
• After 50 minutes, check for doneness by inserting a toothpick into the center of the dough. When it comes out clean, the tamalito is done. Cook longer as needed.

SWEET CORN TOMALITO

Steps:

• In a medium bowl, mix together the margarine, masa flour, and sugar 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 a double boiler.
• Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. 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.

MEXICAN SWEET CORNBREAD (TOMALITO)

Steps:

• Preheat oven to 325˚F. Butter an 8" X 8" baking dish, and heat up 2 quarts of water in the microwave or on the stove.
• Using an electric mixer, cream the butter and sugar until smooth and fluffy, about 5 minutes. Add the milk and mix well.
• Whisk together the masa harina, cornmeal, baking powder and salt. Add to the butter-sugar-milk mixture.
• Puree half of the corn in the bowl of a food processor, fitted with a metal blade. Add to the rest of the ingredients, along with the other half of the corn kernels.
• Pour the mixture into the baking dish and cover with foil. Place in a 9" X 13" baking dish and add the hot water to the larger dish, about 1/3 up the sides of the smaller dish.
• Bake for 90 minutes. Remove the foil, and bake until the tomalito cake is firm, about 20 - 30 minutes. Cool for 10 minutes before serving.
• This dish is also great reheated.

TOMALITO - SWEET CORN PUDDING OR CAKE

Steps:

• 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.

CHEVY'S SWEET CORN TOMALITO RECIPE - (3.7/5)

Steps:

• In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. Note: The pan must be tightly wrapped at all times.

SWEET CORN TOMALITO

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the margarine/butter, masa harina and sugar.
• Add the rest of the ingredients and mix together well.
• Spread out the mixture onto a 9x13 baking dish.
• Place the dish with the mixture on top of another dish that is filled halfway with water.
• Cover the dishes with aluminum foil.
• Carefully place the dishes into the oven and bake for ~1 hour and 15 minutes.
• Check with a toothpick if the dish is done. When done, the toothpick will come out clean.
• Scoop into serving dish or tupperware or serve directly onto plates!