Tomalito - Sweet Corn Pudding or Cake Recipe - Allrecipes.com
Tomalito - Sweet Corn Pudding or Cake  Recipe
  • READY IN hrs

Tomalito - Sweet Corn Pudding or Cake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 8x8-inch square pan Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Apr 09, 2013

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

 
Apr 02, 2014

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 have to use Masa, and i could never imagine favorable results being had, by sticking this in the microwave to bake!

 

4 Ratings

May 06, 2013

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 change I'll be making is adding a tad more butter & cream to the recipe... I'd like it to hold it's shape from the ice cream scoop a little bit better. (It was a bit flaky and fell apart as soon as it was touched... but delicious anyway!)

 
Apr 02, 2014

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.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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