Saturday, February 23, 2008

Sweet Corn Tomalito

This tastes sweeter than cornbread--but it's very yummy. Makes a perfect side to any Latino dish. Similar to Chevy's Tomalito (back when Provo had a Chevy's!). Recipe found on:

5 tablespoons margarine, softened
1/4 cup masa harina (or 1/8 c. cornmeal, 1/8 c. flour)
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

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 microwave-safe 8x8 inch glass baking dish that has a lid. Cover, and cook in microwave for 7 minutes at 30% power, mix, then cook an additional 4 minutes at full power (this may vary a little depending on your microwave). Stir and serve!


Christian & Erin said...

I have never heard of anything like kind of looks like scrambled eggs in the picture. But it sounds good, so I'm excited to try it. Do you add salsa or anything to the top?

Dillon and Christie said...

Nope, no salsa on top--it's almost like a dessert. It does look likes eggs in the picture! Gross! It's better than eggs though:).

The Allen Family said...

I got to try this once when Christie made it and it is delicious, and then (even though I was very worried about messing it up) I made it for my family and they loved it too! So yummy.