Chevys Sweet Corn Tamalitos Corn Cakes Food

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SWEET CORN TOMALITOS (CORN CAKE)



Sweet Corn Tomalitos (Corn Cake) image

Sweet Corn Cakes, aka Tomalitos, are a sweet yet savory side to any Mexican feast. Creamy, bursting with flavor and easy to make!

Provided by Erica Walker

Categories     Side Dish

Time 1h10m

Number Of Ingredients 9

1/4 cup butter (softened)
1/3 cup cornmeal
1 1/2 cups frozen whole-kernel corn (thawed)
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup water

Steps:

  • In a medium bowl beat butter with a hand mixer until it is creamy. Add 1/3 cup cornmeal and water and until well blended. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  • In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to the cornmeal mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan, casserole dish, or 6 custard cups if you want individual servings. Smooth batter and cover tightly with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. The corn cake is baked in the water bath to maintain moisture.
  • Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes.

Nutrition Facts : Calories 244 kcal, Carbohydrate 35 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 168 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

SWEET CORN TOMALITO - CHEVY'S COPYCAT



Sweet Corn Tomalito - Chevy's Copycat image

Sweet Corn Tomalito - Chevy's Copycat tastes just like the scoop of corn bread cake served with entrees at popular Mexican restaurants.

Provided by Meghan

Categories     Dessert

Time 1h15m

Number Of Ingredients 9

4 tablespoons butter (softened)
1/3 cup masa harina (Mexican corn flour)
1/4 cup water
14 ounces canned cream style corn
1/4 cup corn meal
1/3 cup sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  • Using a food processor, process the corn, but leave chunky (this step is optional).
  • Stir processed corn into the butter mixture and set aside.
  • In a separate bowl, mix corn meal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine.
  • Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled 1/3 of the way with water.
  • Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop or dough scoop for easy removal from pan.

CHEVY'S SWEET CORN TAMALITOS (CORN CAKES)



Chevy's Sweet Corn Tamalitos (Corn Cakes) image

Provided by supersalad

Time 45m

Yield 14

Number Of Ingredients 10

5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon milk

Steps:

  • In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. cook's notes The pan must be tightly wrapped at all times.

Nutrition Facts :

CHEVY'S SWEET CORN TOMALITO RECIPE - (3.7/5)



Chevy's Sweet Corn Tomalito Recipe - (3.7/5) image

Provided by Gigirox

Number Of Ingredients 9

5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

Steps:

  • In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. Note: The pan must be tightly wrapped at all times.

CHEVY'S SWEET CORN TAMALITOS



Chevy's Sweet Corn Tamalitos image

I started seeing this delightful little scoop of heaven on the edge of my plate at a few of the Mexican restaurants around town, so I decided make it at home. This recipe is actually the recipe they use at Chevy's, which I found published in the local paper.

Provided by Miss Erin C.

Categories     Corn

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 tablespoons margarine, softened
1/4 cup masa harina flour
1/3 cup sugar
2 cups corn kernels (fresh or frozen, thawed)
1/2 cup cornmeal
1/2 cup water
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1 teaspoon milk

Steps:

  • In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute.
  • Blend 1/2 the corn kernels with the water in a blender until smooth.
  • Combine with margarine mixture, stirring well.
  • Add the remaining corn, cornmeal, baking powder, salt and milk.
  • Bring a medium saucepan of water to a boil.
  • Pour the mixture into an 8-inch baking dish.
  • Tightly cover with plastic wrap and set atop the saucepan of boiling water.
  • Keep pan tightly wrapped and steam for 50 minutes to 1 hour.
  • Check water level often, until a toothpick inserted into the center comes out clean.
  • I have also made this in the oven, setting the pan in a water bath.
  • I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.

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