Ingredients
- 6 cups frozen corn kernals, thawed, divided in half
- 1 ¼ cups soymilk
- ½ cup masa flour
- ⅔ cup sugar
- ¾ cup cornmeal
- ¾ teaspoon baking powder
- ¾ teaspoon salt
mexican
Sweet Corn Tomalito. To import, drag image to your MacGourmet recipe box.
Directions
A sweet corn pudding that tastes just like the one they serve at Chevy's Mexican restaurants, but without the fat and dairy.
Blend 3 cups corn kernels with the soymilk until smooth. In a large bowl, combine dry ingredients. Add pureed corn and remaining 3 cups whole corn kernels and mix well. Pour into a rectangular loaf pan, cover tightly with plastic wrap, and place in steamer for 1 hour. Serve warm, scooping portions with a large spoon or ice cream scoop.
Jen's Tip:
I don't have a steamer, so I just put this in a 9 X 13 pan and baked it at 350 degrees for 30 minutes. It came out great! But I'm sure you could put it in a loaf pan in the oven as well. We just cut it into squares. I ate it cold straight from the fridge the next day and it was SOO good!! Yummy served with enchiladas or tacos.