Mexican Sweet Corn Tomalito



  Mexican Sweet Corn Cakes, Tomalitos, Tamalito, Spoonbread, or Cornbread, whatever the name, this delicious treat is addicting!! Perfect little side with any meal, tasting like a combination of moist cornbread and tamale dough. 

If you crave spiciness, add jalape├▒os bits to the corn mixture batter. This recipe may not be an authentic Mexican side dish, but it is a complement to any Mexican meal.

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Mexican Sweet Corn Tomalito

I first tried Sweet Corn Tamalito at Chevy’s restaurant when I lived in Phoenix, and instantly fell in love with this scrumptious dish. I was on a quest to try and replicate Chevy's Sweet corn tamalito recipe, and this recipe is the winner.

You can cook individual servings in small ramekins or in a larger casserole dish to serve up family-style. No matter how you serve it, these tamalitos are absolutely delicious!

Mexican Sweet Corn Tomalito

What's In Mexican Sweet Corn Tomalito/Tamalito

  • Corn flour - Masa Harina, Bob's Red Mill Corn Flour, or Maseca is the name brands I use, and recommend
  • Corn Meal - Any brand...as long it is only corn meal...Not corn meal mix
  • Corn - You will need both Cream-style can corn and whole kernel corn
  • Sugar - Regular granulated
  • Milk - Heavy whipping cream (recommend) or milk
  • Baking powder 
  • Butter 
  • Salt - Regular salt or sea salt
  • Optional - Diced green chiles, diced jalape├▒os, 





How to Make  Sweet Corn Tamalito

  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour (Masa Harina), and water, and beat until well mixed.
  • Mix both types of corn, and green chiles into the butter mixture
  • In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder.
  • Add to corn-flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan.
Water Bath
  • Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third (approx.3 C water) of the way with water.
  • Bake in a preheated 350°F oven for 50 to 60 minutes. Allow cooling for 10 minutes. 
  • Be careful when removing the water bath...both baking dishes will be hot including the water!
  • Use an ice cream scoop for easy removal from the pan.





Serve with:


 


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Sweet Corn Tomalito

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