SWEET CORN TOMALITO
My friend Alex wanted to make this with me, so he sent me a copycat recipe he found online. It was a copycat recipe of a dish that used to be served at Chevy’s Restaurant back when I was growing up, so I was excited to try it at home! I am linking the original recipe below so that the person who posted it gets the credit. I have also written the recipe below.
INGREDIENTS
1/4 cup Corn Meal
1/3 cup Sugar
2 T. Milk
1/4 t. Salt
** Make this plant-based with Plant-Based Butter and Milk
4 T. Butter, softened
1/3 cup Masa Harina (Mexican Corn Flour)
1/4 cup Water
14 oz can Cream Style Corn
1/2 t. Baking Powder
DIRECTIONS
Preheat oven to 350°F.
In a medium bowl beat butter until it is creamy. Add the Masa 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 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 or dough scoop for easy removal from pan.