Sweet Corn Tomalito

[pfregeolle]

Just made this recipe the other night for the family. It's referred to as corn pudding sometimes, but I guess the proper name for it is Tomalito. It's very much like the corn bread side you will get served at Chevy's, or the Sweet Corn Cakes appetizer at Cheesecake Factory. Very yummy recipe, and everyone enjoyed it a lot.

Sweet Corn Tomalito

Ingredients
5 Tbsp. Margarine (I used unsalted butter)
1/4 Cup Masa Harina
1/3 Cup White Sugar
1/2 Cup Water
2 Cups Frozen Whole-Kernel Corn, thawed
1/2 Cup Cornmeal
1 tsp Baking Powder
1/2 tsp Salt
4 tsp Milk (I used 2%)

Prep and Cooking Instructions
1. Preheat oven to 400 degrees. In a medium bowl, mix together the margarine, masa harina, and the white sugar until light and fluffy. In a food processor, blend one cup of the frozen corn together with the water and cornmeal until smooth. Stir into the masa mixture. Mix in the remaining cup of frozen corn, the baking powder, salt, and milk until the batter is smooth. Pour into a double-broiler. This is where I got creative, as I don't have a double-broiler. So I took two souffle bowls, one larger than the other at around 10 inches wide and the small one around 8 inches wide. Fill the larger one with just a tad bit of water. Place the smaller bowl inside the large one and make sure that the water comes up just to the sides of the smaller bowl. Now cover with foil and you're good to go.

2. Place covered bowls into the oven and let the corn mixture cook for about an hour. Feel free to bake it a little longer. This part really depends on your taste; if you want it softer, cook it for less time and if you want it more firm, cook it longer. It will look very pudding-like for awhile, but near the end of cooking it will get semi-firm like a soft bread. I really like crispy, broiled foods from the oven so I leave mine in a little longer, and I also remove the foil cover after an hour so the top can brown a little to get crispy. Scoop and serve warm!


*NOTE: Masa harina is kind of hard to find. Grocery stores like Safeway and Giant don't seem to carry it. I went to a Bloom and found two different types with no problem in the Mexican Cuisine section. Maseca seems to be the more popular brand. *


ENJOY! Let me know if you guys try it out and what you think. Next time I make it I will be sure to take pictures!

[jeff]

Thanks for posting but where'd you put the pics? =)

Depending on the area you can find it in safeway/giant, the safeway off forest drive I bet has it, where the safeway in gambrills most likely does not.

Bloom is also a very small chain, only found in I think 3 states. Food Lion is a part of Bloom, it can be found at a good bit of food lions and shoppers ware houses.

Shoppers in Annapolis is the best ethnic place in Annapolis, they have a lot of content. If you go into glen burnie for fresh world and laural for super grand mart, both offer a lot of hispanic choices. Also there's a large hispanic market just off RT1 and 198.

Best places to go hands down are in NVA.

Remember the maseca wall?





That is the kind of stuff you'll find in NVA =0

BTW we have very few Mexicans around here. Central American is where its at. At least in Maryland.

[pfregeolle]

Yeah I remember those pictures from the other forum! hahaha absolutely awesome. I'm glad I have the real stuff now though. I will have to make some more of this, and also make some of my taco-seasoned pulled chicken breast tamales. They are seriously delicious. Wrapped up in corn husks and steamed. They're the real deal. :)

Didn't grab any pictures this time around, but I will be SURE to next time I make everything.

[pfregeolle]

Oh, here's a good pic of the tamales from our Christmas dinner this past year: