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.
Ingredients
- 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 corn meal
- 1/3 cup sugar
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350°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 (this step is optional).
- Stir processed corn into the butter mixture and set aside.
- In a separate bowl, mix corn meal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine.
- Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 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 or dough scoop for easy removal from pan.
