Tomalito — Sweet Corn Pudding or Cake
Description
This tomalito — sweet corn pudding or cake recipe yields a Mexican-style corn cake using masa harina, butter, and corn to create this rich, dessert.
Ingredients
•
1/2 cup butter, softened
•
1/3 cup masa harina
•
1/4 cup water
•
2 cups frozen corn, thawed, divided
•
1/4 cup cornmeal
•
1/3 cup white sugar
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2 tablespoons heavy whipping cream
•
1/2 teaspoon baking powder
•
1/4 teaspoon salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water 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
Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
5
Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
6
Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.