Sweet Corn Tomalito Recipe
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"Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait."
Original recipe yield: 8 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 1 Hour
- Ready In:
- 1 Hour 20 Minutes
- Servings:
- 8
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Sweet Corn Tomalito INGREDIENTS:
- 5 tablespoons margarine, softened
- 1/4 cup masa harina
- 1/3 cup white sugar
- 1/2 cup water
- 2 cups frozen whole-kernel corn, thawed
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons milk
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Sweet Corn Tomalito DIRECTIONS:
- 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 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.
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