Tomalito: A Delicious Sweet Corn Pudding or Cake Recipe

Ingredients

• 0.5 cup butter, softened
• 0.33 cup masa harina
• 0.25 cup water
• 2 cups frozen corn, thawed, divided
• 0.25 cup cornmeal
• 0.33 cup white sugar
• 2 tablespoons heavy whipping cream
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat butter with an electric mixer until creamy. Gradually beat in masa harina and water until the mixture is smooth and well combined.
3. Place 1 cup of corn in a blender and blend until completely smooth. In a separate bowl, stir together the blended corn, the remaining 1 cup of corn, and cornmeal into the masa harina mixture until evenly distributed.
4. In another bowl, combine sugar, cream, baking powder, and salt. Gently stir this mixture into the corn mixture until just combined. Spoon the batter into an ungreased 8-inch square baking dish, and smooth the top with a spatula. Cover the dish tightly with aluminum foil.
5. Place the covered baking dish inside a 9x13-inch casserole dish. Carefully add enough hot water to the casserole dish to reach halfway up the sides of the baking dish, creating a water bath.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 50 to 60 minutes. Remove the baking dish from the water bath and let it cool for about 10 minutes before serving.

Nutrition

• Calories: 216 kcal
• Fat Content: 14 g
• Fiber Content: 2 g
• Sugar Content: 10 g
• Sodium Content: 188 mg
• Protein Content: 2 g
• Cholesterol Content: 36 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g