Ingredients

The following ingredients have 16 Servings
  • 6 ½ tablespoons unsalted butter (at 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)

Instruction

  • 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. The water will be use for steaming the tomalito cornbread in the oven. Pull out a baking dish that the 8" X 8" baking dish will fit into for steaming. Note: The smaller dish will be filled with the tomalito batter, and will sit inside the larger dish, and the larger dish will be partly filled with the heated water. The whole arrangement will be covered with foil for steaming.
  • Using an electric mixer fitted with a paddle attachment, cream the butter and sugar until smooth and fluffy, about 5 minutes. Add the milk and mix as well as you can for another 5 minutes. The butter and milk won't completely mix together, and you'll need to stop the mixer a few times to remove the butter from the paddle attachment.
  • In a separate medium bowl, Whisk together the masa harina, cornmeal, baking powder and salt. Add to the mixing bowl holding 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 remaining whole corn kernels.
  • Pour the mixture into the baking dish. Place the dish 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. Cover everything with foil.
  • 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.