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Tomalito - Sweet Corn Pudding or Cake
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Prep Time:
30 minutes
30 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
90 minutes
90 minutes
Deliciously rich Mexican corn cake made with masa harina, butter, and fresh corn for a simple and irresistible dessert.
Ingredients:
- 0.5 cup butter, softened
- 0.33333334326744 cup masa harina
- 0.25 cup water
- 2 cups frozen corn, thawed, divided
- 0.25 cup cornmeal
- 2 tablespoons heavy whipping cream
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Instructions:
- Preheat the oven to 375°F (190°C) for perfectly cooked dishes.
- In a medium bowl, use an electric mixer to whip butter until creamy. Add masa harina and water to the whipped butter and continue mixing until smooth.
- Blend 1 cup of corn in a blender until smooth. Mix the blended corn, another cup of corn, and cornmeal into the masa harina mixture.
- Combine sugar, cream, baking powder, and salt in a separate bowl. Pour the sugar mixture into the corn mixture and stir well. Spoon the corn batter into an ungreased 8-inch square baking dish and smooth the top with a spatula. Cover the dish with aluminum foil before baking.
- Pour hot water into the 9x13-inch casserole dish until it reaches 1/3 full. Carefully place the covered 8-inch square dish into the water.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the 8x8-inch dish from the water bath and let it cool for 10 minutes before serving.