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.
Servings 6
Calories 209kcal
Ingredients
- 4 tablespoons butter softened
- ⅓ cup masa harina Mexican corn flour
- ¼ cup water
- 14 ounces canned cream style corn
- ¼ cup corn meal
- ⅓ cup sugar
- 2 tablespoons milk
- ¼ teaspoon salt
- ½ 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 ⅓ of the way with water.
- Bake for 50 to 60 minutes. If cake is still too loose, continue baking longer or baked uncovered until it firms up. Allow it to cool for 10 minutes. Use an ice cream scoop or dough scoop for easy removal from pan.
Notes
Nutritional information is only an estimate and will vary based on your ingredients and substitutions.
Source: Adapted from Allrecipes.com
You're Gonna Bake It After All
bakeitafterall.com
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 368mg | Potassium: 137mg | Fiber: 2g | Sugar: 14g | Vitamin A: 304IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg