BCL - Tomalito - Sweet Corn Pudding or Cake So Tasty
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Tomalito - Sweet Corn Pudding or Cake |
"This is that sweet corn pudding-kind stuff they serve in Mexican restaurants like Chevy's. Yum! Serve the usage of an ice cream scoop to get a pleasing spherical look. Be sure to percentage despite the fact that on the way to be REALLY hard to do!"
Ingredients :
- 1/2 cup butter, softened
- 1/three cup masa harina
- 1/4 cup water
- 2 cups frozen corn, thawed, divided
- 1/4 cup cornmeal
- 1/three cup white sugar
- 2 tablespoons heavy whipping cream
- half teaspoon baking powder
- 1/four teaspoon salt
Instructions :
Prep : 30M | Cook : 8M | Ready in : 1H30M |
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- Preheat oven to 375 tiers F (one hundred ninety tiers C).
- Beat butter in a medium bowl with an electric powered mixer till creamy. Beat masa harina and water into creamed butter till clean.
- Place 1 cup corn in a blender; blend until smooth. Stir combined corn, last 1 cup corn, and cornmeal into masa harina combination.
- Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar combination into corn aggregate; stir to mix. Spoon corn batter into an ungreased eight-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
- Fill a 9x13-inch casserole dish 1/three complete of hot water. Place the protected 8-inch square dish into the water.
- Bake in the preheated oven until a toothpick inserted within the center of the cake comes out smooth, 50 to 60 mins. Remove 8x8-inch dish from water bath and let cool for 10 mins.
Notes :
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