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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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SWEET CORN TOMALITO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. Ingredients:
6 cups fresh corn kernels divided use |
3/4 cup milk |
1/4 cup butter |
1/2 cup prepared masa |
2/3 cup granulated sugar |
3/4 cup cornmeal |
3/4 teaspoon baking powder |
3/4 teaspoon salt |
1/4 cup milk |
Directions:
1. Preheat oven to 250.
2. Blend 3 cups corn kernels and milk in a blender or food processor until smooth.
3. Whip butter, masa and sugar together in food processor until fluffy about two minutes.
4. Add all ingredients including puréed corn and remaining corn and mix well.
5. Pour mixture into a rectangular pan then cover tightly with foil.
6. Set pan in large roasting pan then pour enough water into pan to reach 3/4 up outside of pan.
7. Bake for 2 hours or until the corn mixture registers 175 degrees on an instant read thermometer.
8. Scoop out portions of the pudding and serve hot.
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