Wednesday, November 28, 2012

Corn Pudding (kind of like the one from Chevys)

Have you ever had a meal at Chevys restaurant? If so, you should know that one of the best parts of the meal is the corn stuff that comes on the side. It is officially called "sweet corn tomalito," but I like to just call it corn pudding or yummy corn stuff. I came across a recipe for it on Our Best Bites awhile back, and I made a mental note to make sure to try the recipe. Well, I tried it out this past weekend. It was SO yummy. I made it again on Monday. And I think I'm going to make it again tomorrow.

I made the corn pudding to go along with a great meal. We had our friend over for dinner, and I served potato & chorizo tacos with smoky aioli, refried (without the frying part) beans, and corn pudding. I was hoping to have enough tacos leftover to eat the next day and for a picture, but Greg and George ate too much - and a picture never happened. That is ok, I'll just have to make the tacos again this weekend! But for now, here is a recipe for yummy corn stuff. Or corn pudding. Or tomalito. Whatever it is, it's good!

Recipe for Corn Pudding 

1 stick of unsalted butter, softened at room temperature
1/3 cup of masa harina
2 1/2 Tbsp. of cream
1/4 cup of water
1/4 cup of cornmeal
1/3 cup of granulated sugar
1/2 tsp. of baking powder
1/4 tsp. of salt
1 1/4 cups of frozen corn
Hot water (for the water bath in the oven)

Preheat the oven to 350 degrees.
In a large bowl, mix together the butter, masa harina, cream, and water. Use an electric hand mixer to beat it on medium speed for a few minutes, until the mixture is smooth.
In a small bowl, mix together the cornmeal, sugar, baking powder, and salt. Pour the cornmeal mixture into the wet mixture. Set the hand mixer on medium-low speed and beat the dry and wet ingredients together until well combined. Pour the corn (corn can be frozen or thawed) into the bowl and use a spoon to mix it in.
Spread the mixture evenly into an 8 x 8 square pan. Put the 8 x 8 pan into a 9 x 13 pan. Place the pans into the oven. Give the 9 x 13 pan a "water bath." Carefully pour the hot water into the 9 x 13 pan. Pour the water in until it comes up about one inch on the sides. Close the oven and cook for 50 minutes. Cool for a few minutes before serving. Serve with your favorite mexican meal, serve it for dessert, or eat it for breakfast! Enjoy.

Recipe Source: Our Best Bites

NOTE: Are you wondering what masa harina is? I was when I first saw the recipe. Learn more about masa harina here. 

1 comment:

  1. I LOVE this! It's one of my favorites at Chevy's, too. I will only order entrees at Chevy's that include the Sweet Corn Tomalito, or if the entree doesn't include it, I will ask to have it added to the meal.
    Now, I can make my own! Thanks for sharing this. Thanks, also, for including the info on masa harina. Now I know what it is. :)


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