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Sweet Corn Tomalito

Recipe byMaizella

4 c. frozen corn, thawed
1/3 c. butter, softened
1/2 c. granulated sugar
3/4 c. milk
1/2 c. masa harina
1/2 c. corn meal
1/2 tsp. baking powder
1/2 tsp. salk


  1. Preheat oven to 325 degrees F.
  2. Cream softened butter with sugar in a large bowl with an electric mixer until smooth.  Add milk and masa and mix well.
  3. Use a blender or food process to puree 2 cups of corn until smooth.  Add pureed corn to butter/masa mixture and mix well.  Add corn meal, baking powder, salt, and remaining corn and mix until just combined.
  4. Pour mixture into an ungreased 8x8-inch baking pan.  Cover with foil and place it into a 9x13-inch baking pan.  Add hot water to the larger pan until it is about 1/3 full.  Bake for 1 1/2 to 2 hours or until corn cake is firm in the center.  Let it sit covered for 10 minutes before serving. 
  5. To serve, scoop out 1/2 cup portions with a large spoon.

Tips / Substitutes:  If available, use an electic kettle to heat and pour the hot water into the baking pan.  Also, an ice cream scoop (or disher) is a great way to scoop out portions.

Servings:  8

Preparation Time: 



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