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Sweet Corn Tomalito


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  • 6 c. fresh corn kernels
  • 3/4 c. milk
  • 1/4 c. butter
  • 1/2 c. prepared masa for tamales
  • 2/3 c. sugar
  • 3/4 c. cornmeal
  • 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 c. milk



Step 1

Preheat oven to 250º. Blend 3 cups of corn kernels and the milk in a blender or food processor until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about two minutes. Add all ingredients, including the pureed corn and the remaining 3 cups whole corn and mix well. Pour the mixture into a 9 x 13 inch pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach ¾ inch up the outside of the 9 x 13 inch pan. Bake for 1 ½ to 2 hours, or until the corn mixture registers 175º on an instant read thermometer and the corn mixture is set. Scoop out portions of the pudding and serve hot. Note: if fresh corn is not available, use frozen corn that is thawed and drained. If fresh masa is not available, use masa harina and adjust the ratio of the dry masa to milk as directed on the package.

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