Mexican Sweet Cornbread Tomalito Recipes

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.

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!

CHEVY'S SWEET CORN TAMALITOS

Steps:

• In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute.
• Blend 1/2 the corn kernels with the water in a blender until smooth.
• Combine with margarine mixture, stirring well.
• Add the remaining corn, cornmeal, baking powder, salt and milk.
• Bring a medium saucepan of water to a boil.
• Pour the mixture into an 8-inch baking dish.
• Tightly cover with plastic wrap and set atop the saucepan of boiling water.
• Keep pan tightly wrapped and steam for 50 minutes to 1 hour.
• Check water level often, until a toothpick inserted into the center comes out clean.
• I have also made this in the oven, setting the pan in a water bath.
• I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.

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 this mixture 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.
• 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.

AUTHENTIC SWEET MEXICAN CORN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 2-quart baking dish.
• Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl.
• Stir in whole kernel corn, cream-style corn, and butter.
• Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
• Pour batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes.
• Serve warm with soft butter and listen to the ohhhs of joy.