Chevys Sweet Corn Tomalito Recipe 375

Steps:

• In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. Note: The pan must be tightly wrapped at all times.

Steps:

• In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute.
• Blend 1/2 the corn kernels with the water in a blender until smooth.
• Combine with margarine mixture, stirring well.
• Add the remaining corn, cornmeal, baking powder, salt and milk.
• Bring a medium saucepan of water to a boil.
• Pour the mixture into an 8-inch baking dish.
• Tightly cover with plastic wrap and set atop the saucepan of boiling water.
• Keep pan tightly wrapped and steam for 50 minutes to 1 hour.
• Check water level often, until a toothpick inserted into the center comes out clean.
• I have also made this in the oven, setting the pan in a water bath.
• I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
• Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
• Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
• Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the margarine/butter, masa harina and sugar.
• Add the rest of the ingredients and mix together well.
• Spread out the mixture onto a 9x13 baking dish.
• Place the dish with the mixture on top of another dish that is filled halfway with water.
• Cover the dishes with aluminum foil.
• Carefully place the dishes into the oven and bake for ~1 hour and 15 minutes.
• Check with a toothpick if the dish is done. When done, the toothpick will come out clean.
• Scoop into serving dish or tupperware or serve directly onto plates!

Steps:

• In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
• Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.