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 jalapeños 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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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!
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 cornmeal 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 jalapeños,
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
