Sweet Corn Tomalito – Chevy’s Copycat
Sweet Corn Tomalito – Chevy’s Copycat tastes just like the scoop of corn bread cake served with entrees at popular Mexican restaurants.
As I mentioned earlier this week, we had my parents over for a Mexican night. I made these delicious Chicken Enchiladas with Red Chili Sauce. My mom jokingly asked if I was making Sweet Corn Tomalito, that delicious, scoop-able side dish served with your meal at popular Mexican chain restaurants (Chevy’s being my favorite). I had seen recipes for this in the past, and even made one from a packet before, so I decided we would have it for dessert.
I found this recipe and decided to make a few adjustments, namely cutting the amount of butter in half. I had never heard of masa harina, but a little Googling informed me that it’s a Mexican corn flour, and surprisingly I found it in my grocery store next to the Mexican grocery items!
This corn cake was so yummy! It was the perfect ending to our wonderful Mexican feast!
Gluten Free Sweet Corn Sweet Corn Tomalito
Masa harina and cornmeal are technically gluten free, but certain brands may contain cross contamination with gluten. Please check your packaging to make sure your ingredients are free of gluten.
Looking for More Mexican Recipes?
My favorite Mexican style desserts:
Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
Easy Homemade Dulce de Leche used to make Easy Dulce de Leche Buttercream
Mexican Chocolate Black Bottom Cupcakes
Cinnamon Ice Cream
My favorite Mexican style or Tex/Mex recipes:
Costco Copycat Chicken Street Tacos
Costco Copycat Cilantro Lime Crema
Chicken Enchiladas with Red Chili Sauce
Baked Southwestern Egg Rolls
Chicken Tortilla Soup
Jalapeno Popper Dip
Skillet Chicken Fajitas
Grilled Chicken Fajitas
Chicken Mexican Pizzas
Pico de Gallo Chicken Quesadillas
Chicken and Spinach Quesadillas
Layered Taco Dip
- 4 tablespoons butter (softened)
- 1/3 cup masa harina (Mexican corn flour)
- 1/4 cup water
- 14 ounces canned cream-style corn
- 1/4 cup cornmeal
- 1/3 cup sugar
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat oven to 350 degrees F.
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process the corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine.
- Pour batter into an ungreased 8×8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled 1/3 of the way with water.
- Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.