Tomalito - Sweet Corn Pudding or Cake

Mexican-inspired corn cake is easy to make using masa harina, butter, and corn to create a rich and addictive dessert.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 216 Calories

Ingredients

• 2 tablespoons heavy whipping cream
• 2 cups frozen corn, thawed, divided
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup butter, softened
• 0.25 cup water
• 0.33333334326744 cup white sugar
• 0.25 cup cornmeal
• 0.33333334326744 cup masa harina

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.

Step 3

Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.

Step 4

Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.

Step 5

Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.

Step 6

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.