Chevys Sweet Corn Tomalito Aka Corn Pudding |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
This is a recipe for that sweet corn cake or corn pudding concoction that is served as a side in Chevy's Mexican resteraunts. I got this from a Food Group I belonged to while living in Phoenix in 1999. Ingredients:
5 tbsp. butter, softened |
1/4 cup masa (corn flour) |
1/3 cup sugar |
1/2 cup water |
2 cups corn kernels, fresh or frozen, thawed |
1/2 cup cornmeal |
1 tsp. baking powder |
1/2 tsp. salt |
2 tbsp. plus 1 tsp. milk |
Directions:
1. In a small mixing bowl, mix the butter, masa, and sugar using an electirc mixer until light and fluffy. About 1 minute.
2. In a blender, blend half of the corn kernels with the water until smooth.
3. Combine this mixture with the butter mixture, stirring well.
4. Add the remaining corn kerrnels, corn meal, baking powder, salt and milk and mix well.
5. Pour the corn mixture into an 8 inch square baking pan. tightly cover with foil. Steam by setting atop a medium sauce pan of water on top of the stove. * see note... Bring water to a boil and steam corn mixture for 50 minutes to one hour. Keep an eye on the water, you may need to add more.
6. It is done when a toothpick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.
7. Note: the pan must be tightly wrapped at all times.
8. I've made this in a double boiler too.
9. * Note: I received the Chevy's cookbook for a birthday present this year and I looked up their recipe in the Official Cookbook. While the ingredients are the same as this, the mesurements are quite different. However the book offers a different and dare I say better cooking method. Here it is:
10. Preheat oven 250 degree F. Place covered dish in a larger roasting pan filled with so water is 3/4 of inch up side of baking dish. Bake for 1 1/2 to 2 hours.
|
|