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)
- 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 ⅓ 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.