Sweet Corn Tomalito

When I first made this recipe I was just amazed.  I’ve been to many mexican restaurants, and have always had this as a side to my meal.  I’ve always loved it, and wondered how the hell they made this stuff.  Well fortunately through friends and research, I’ve obtained the recipe that I’ve coveted for so many years.  The first time I made this for my boyfriend who’s Honduran, he said that this tastes exactly like a type of tamale his mother and aunt used to make. All he kept saying was ‘wow…wow’.  

 

This is a great recipe! 

 

 

Serves 6

 

Ingredients

  

1/2 cup butter, softened

1/3 cup flour

1/4 cup creamed corn

3 tbsp water

1 1/2 cups frozen corn kernels

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons half and half

1/4 teaspoon salt

1/2 teaspoon baking powder

Directions

Preheat oven to 375 degrees F.  In a bowl, mix the  butter, flour, creamed corn and water until well combined. 

Working with 1/2 cup at a time, place the corn on a cutting board and roughly chop.   Add the corn along with the cornmeal, to the corn/butter mixture and combine.  In a separate bowl, combine the remaining ingredients thoroughly, then add to the corn mixture;  mix well.  Place in a 8×8 pan and spread evenly.  Place the 8×8 dish in a 9×13 dish;  fill the larger dish with 1 inch of water.  Cover the 8×8 dish and bake for an hour.

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