Many birthdays in my family growing up included redeeming our free meal at Chevys Fresh Mex and getting our complimentary sombrero!
All their entrees come with a small scoop of Sweet Corn Tomalito on the side. It's a sweet corn pudding/cornbread mush-like treat. And it is an AH-MAZING mush-like treat!
I'd been craving this sweet little bite of corn for weeks. So we whipped it up!
SWEET CORN TOMALITO
INGREDIENTS:
3 cups Corn, fresh, frozen, or canned
1/3 cup Milk
2 Tbsp Butter, softened
1/4 cup Corn Masa, prepared (mix with enough water to make corn tortilla dough)
1/3 cup Sugar
1/3 cup Cornmeal
1/3 tsp Baking Powder (heaping 1/4 tsp)
1/3 tsp Salt (heaping 1/4 tsp)
1/8 cup Milk
INSTRUCTIONS:
Preheat the oven to 250°F.
Blend 1 1/2 cups of corn and 1/3 cup of milk in blender or food processor.
Whip the butter, masa, and sugar together until light and airy, about 2-3 minutes.
Add the pureed corn mixture to the butter mixture.
Add the remaining 1 1/2 cup of corn, cornmeal, baking powder, salt, and 1/8 cup milk.
Mix until combined.
Pour the mixture into an 8 x 8-inch baking pan.
Cover with foil
Make a bain-marie by placing the 8 x 8 pan inside a larger baking pan (9 x 13-inch or larger) and pouring water in the larger baking pan to reach at least half way up the 8 x 8 inch pan. (This will help it cook slowly and uniformly.)
Bake for 2 hours, or until the corn mixture is set and cooked through in the middle.
Scoop out portions and serve hot.