Sweet Corn Tomalito


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Masa Harina, a corn dough used to make tortillas, is used in this corn pudding

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  • 5 Tbs. margarine, softened
  • 1/4 C. masa harina
  • 1/3 C. white sugar
  • 1/2 C. water
  • 2 C. frozen whole-kernel corn, thawed
  • 1/2 C. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tsp. milk

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In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one C. of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish. Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops. Yield: 8 Servings

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