I was just thinking about this recipe the other day. I haven’t made it in quite awhile, so it’s most likely going on the menu for this upcoming week.
Sweet, moist, and delicious are three words that come to mind when I think of Tomalito.
So here’s a throwback recipe (updated for a vegetarian/vegan diet) from back in July of 2010… Enjoy
I tasted this OH SO YUMMY delight one night at a local restaurant. I quickly came home and jumped online to find the recipe.
This little side dish is a great addition to any Mexican type meal.
It’s a sweet cornbread recipe sure to tickle your taste buds.
Sweet Corn Tomalito
5 tablespoons margarine ( or vegan butter), softened
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 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk (unsweetened almond milk can be used)
In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8×8 inch glass baking dish.
Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm.
How do you ‘steam’ this??
So glad you asked.
I place the covered dish into my roasting pan and add about an inch of hot water. Cover and then bake as directed. It works great!
Check water occasionally, and refill if necessary.
It is done when a toothpick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.
Note: the pan must be tightly wrapped at all times.
Let cool for about 5 minutes, than serve by the spoonful.