Search This Blog

June 10, 2019

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 jalapeño bits to corn mixture batter. This recipe may not be an authentic Mexican side dish, but it is a great complement to any Mexican meal.
Mexican Sweet Corn Tomalito  on plate

I first tried Sweet Corn Tamalito at a 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!

Serve with:

Print Friendly and PDF

Mexican Sweet Corn Tomalito
Mexican Sweet Corn Tomalito scoops on blue dishPreparation Time:
Cooking time:
Servings: 12 servings
Calories per serving: 87 calories

Mexican Sweet Corn Tomalito, a taste between moist delicious cornbread and tamale dough.


  • 6 tbsp salted butter, softened
  • 1/3 cup cornflour (Bob's Red Mill, or Masa Harina)
  • 4 tablespoons water
  • 1/2 cup or 8.25oz can Cream-style, Sweet Corn 
  • 1 cup frozen whole kernel corn, thawed & drained
  • 1/2 cup cornmeal
  • 1/3 cup white sugar
  • 2 tablespoons heavy whipping cream, or milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4oz. can dice green chiles, drained (Optional)
  • In a medium bowl beat butter until it is creamy. Add the Mexican corn-flour (Masa Harina), water and beat until well mixed.
  • Mix 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. 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. Use an ice cream scoop for easy removal from pan.

1 comment:

Know Your Chile Peppers

The Busy Abuelita Recommends

How to Keep Cilantro Fresh