Tomalito — Sweet Corn Pudding or Cake

This tomalito — sweet corn pudding or cake recipe yields a Mexican-style corn cake using masa harina, butter, and corn to create this rich, 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 the oven to 375 degrees F (190 degrees C).

Step 2

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

Step 3

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

Step 4

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

Step 5

Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.

Step 6

Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.