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 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 - 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.

SWEET CORN TOMALITO

Steps:

• 1. Blend together Water and 1/2 of the corn (2 cups)
• 2. Using an electric mixer, beat margarine, masa and sugar together until light and fluffy, about 10 minutes.
• 3. stir in cornmeal, salt, milk and remaining 2 cups corn
• 4. Cover tightly with aluminum foil. Steam in a large stovetop steamer or in oven. To steam in oven, place pan inside roasting pan. Pour very hot tap water inside roasting pan to a depth of 1 inch. Steam for 1 hour and 15 minutes or until knife comes out clean, stirring after 15 minutes and after 45 minutes. Keep tightly covered until ready to serve.

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!

SWEET CORN TOMALITO

Steps:

• 1. Preheat oven to 325. Heat 2 quarts of water on the stove. Cream softened butter together with the sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well. Use a blender or food processor to puree 2 cups of corn until smooth.
• 2. Add pureed corn to butter masa mixture and mix well. Add corn meal,baking powder,salt and remaining corn and mix until combined. Pour the mixture into an ungreased 8×8 baking pan.
• 3. Cover with foil and place into a 9×13-inch baking pan. Add hot water to the larger baking pan until it's about 1/3 full. Bake for 1 1/2 hours. Uncover and bake until the cake is firm in the center, about 30 minutes longer. Let sit for 10 minutes before serving.

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.