Mexican Sweet Cornbread (Tomalito)
This sweet cornbread is soft and moist from steaming in the oven, and dotted with corn. Guaranteed to be a big hit with the kids at the table!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 16 squares
- 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
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.
This is slightly modified from the book Top Secret Restaurant Recipes. I've made this in a single baking dish and in cupcake tins. Both worked great, but only bake the cupcakes for 1 hour before removing the foil.
Calories were calculated using the VeryWell Fit nutrition calculator for 16 servings.