Recipe by SONJASTEIN
"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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frozen corn, thawed, divided
heavy whipping cream
Simple and just as described......yummy! Thanks for sharing!
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!
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!)
Made a double batch with our own frozen corn for a football party. Everyone loved it. It was excellent with chili. And those on gluten free diets were thankful they could have some too.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomalito - Sweet Corn Pudding or Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
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