Last year, I was at Chevy's with my grandkids and one of them asked if I could figure out how to make the Mexican sweet cornbread called tomalito that they serve with all their dinners. It was a huge favorite of all the kids, and he was clearly trying to steer me away from cooking another quinoa dinner on their next visit. Not that he was eating the quinoa dinner, mind you, he was just trying to broaden my horizons instead of the other way around.
I looked high and low for a recipe and found several. As the date neared for their next visit, I did a couple of trial runs, settled on a recipe, and waited for their verdict. Each of the five kids readied themselves for their critique, forks raised. I'm not sure who was more surprised when they all gave me a hearty thumbs up, them or me, but one of them sealed the deal when he piped up, “you've got to put this one on your blog, Grandma Susan, instead of that kale”. I was tempted to do a kale version, just for the fun of it, but decided to keep it honest. If you like Chevy's sweet corn tomalito, this is the real deal.
Mexican Sweet Cornbread (Tomalito)
Ingredients
- 6 1/2 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 3/4 cup 2% milk
- 1/2 cup masa harina
- 1/2 cup fine or medium cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 cups fresh or frozen corn, divided
Instructions
- Preheat oven to 325˚F. Butter an 8" X 8" baking dish, and heat up 2 quarts of water in the microwave or on the stove.
- Using an electric mixer, cream the butter and sugar until smooth and fluffy, about 5 minutes. Add the milk and mix well.
- Whisk together the masa harina, cornmeal, baking powder and salt. Add to the butter-sugar-milk mixture.
- Puree half of the corn in the bowl of a food processor, fitted with a metal blade. Add to the rest of the ingredients, along with the other half of the corn kernels.
- Pour the mixture into the baking dish and cover with foil. Place in a 9" X 13" baking dish and add the hot water to the larger dish, about 1/3 up the sides of the smaller dish.
- Bake for 90 minutes. Remove the foil, and bake until the tomalito cake is firm, about 20 - 30 minutes. Cool for 10 minutes before serving.
- This dish is also great reheated.
Christopher Baccus says
Tomalitos are so good and I’m always looking for new ways to use them. Can’t wait to try this.
Janet says
I admit I do subscribe to other food blogs but I look forward to yours the most because I always LOVE your recipes because they make me think and cook outside the box. I love the hunt for different ingredients and enjoying cooking with them. I feel more confident now and am not so afraid to cook with different spices . Can you please tell me what massa harina is. I looked through the blog but I’m sorry I don’t know what it is. Would I go to a specialty supermarket for it.Keep up the great recipes….the one’s I have tried…loved them as did hubby and he’s a carnivore. Thank you!
Chris Baccus says
Masa Harina is corn flour that is used for tamales and corn tortillas. Bob’s Red Mill sells it and they are available in a lot of markets. It’s better though if you can find a Spanish market that sells it fresh.
And thank you so much for that wonderful feedback about my blog. It’s great having a community of bloggers like us doing more vegetarian options. I look forward to trying more your dishes. Thanks again!
The Wimpy Vegetarian says
Hi Janet! Thanks so much for your comment! I really appreciate it. Masa harina is a type of fine corn four that has a distinctive taste versus regular corn flour because of how it’s processed. Essentially to make masa harina, corn is dried and cooked in water with slaked lime, ground and dried again. It’s a prime ingredient when making tortillas. Don’t be tempted to substitute regular corn flour for masa harina. I find it in the same section of the store that sells corn flour. You can also purchase it on Amazon. Hope that helps. This fish is a big crowd pleaser.
Liz says
I have no idea what a tomalito is but yours looks amazing!!! And if this passes the grandchildren taste testing, it must taste pretty fabulous, too 🙂
Teri@The Freshman Cook says
This looks soooo good! I have not been to Chevy’s in years, but it was always one of my favorites. My son loved the fresh made tortillas when he was little. I think I had the sweet corn tomalito, but I can’t wait to try yours! YUM-O!
Lauren @ Sew You Think You Can Cook says
So sweet. 🙂
I don’t know what Chevy’s is, but this casserole sounds delicious!
michelle @ Boards&Knives says
Oh. My. Goodness! Thank you for posting this! I’ve loved tomalito since I was little but I had no idea what it was called or how to make it until now! I’m so happy – I will be making this for sure!
The Wimpy Vegetarian says
Thanks so much Michelle! I love it too!!!
DB, Foodie Stuntman | Crazy Foodie Stunts says
Glad it was grandkid approved! We missed you at #FWCon this year….
The Wimpy Vegetarian says
Thanks DB! I missed you guys too. Really hoping to be able to go next year!
mjskitchen says
I did not know this dish was called a tomalito. I’ve always called it sweet corn mush. I guess that’s the southern girl in me. 🙂 I love this dish and haven’t made it in quite a while. That’s going to change. So glad you selected this recipe to share!
The Wimpy Vegetarian says
I didn’t know either, MJ! I just always thought of it as sweet corn cake. My then 8-year-old grandson was the one who set me straight ?
mjskit says
Sounds like your grandson is already on the path to being a real foodie. 🙂
Sarah E. says
That looks so good! It reminds me a bit of a corn casserole that my mom-in-law makes 🙂
Valerie Cathell Clark says
My family would love this one too! I’m trying this soon! I’ve never had this dish before, but I’m a huge fan of sweet corn! YUM!
Constance Smith says
So many restaurants I have never been to or heard of, but this dish looks yummy!
Marion@LifeTastesGood says
I have not had this before, but I’m glad you shared this recipe. It sounds delicious!
Shelby says
I am quite certain I would love this recipe! Sounds yummy!
Jessica says
I think I’d probably vote for this over kale too! It looks delicious!!
Kirsten says
Susan,
I live under a rock, because I don’t know what Chevy’s or tomalitos are, but this looks delicious. It’s a very timely post since we’ve got plenty of corn coming in the farm share and the farmer’s market and I’m putting some up in the freezer every week.
Thanks!