SWEET CORN COOKIE RECIPES

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SWEET CORN TOMALITO | ALLRECIPES



Sweet Corn Tomalito | Allrecipes image

Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait.

Provided by THEKIRKLANDS

Categories     Side Dish    Vegetables    Corn    Corn Pudding Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

5 tablespoons margarine, softened
¼ cup masa harina
? cup white sugar
½ cup water
2 cups frozen whole-kernel corn, thawed
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons milk

Steps:

  • In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup 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 a double boiler.
  • Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. 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.

Nutrition Facts : Calories 172.5 calories, CarbohydrateContent 26.6 g, FatContent 7.2 g, FiberContent 1.8 g, ProteinContent 2.3 g, SaturatedFatContent 1.2 g, SodiumContent 269.9 mg, SugarContent 9.9 g

SWEET CORN CAKE RECIPE | ALLRECIPES



Sweet Corn Cake Recipe | Allrecipes image

A Mexican sweet corn cake with a spoon bread consistency.

Provided by Lee Ann Clarke

Categories     Bread    Quick Bread Recipes    Cornbread Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 8x8 inch pan

Number Of Ingredients 9

½ cup butter, softened
? cup masa harina
¼ cup water
1?½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
? cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  • Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  • In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
  • Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Nutrition Facts : Calories 272.7 calories, CarbohydrateContent 27.9 g, CholesterolContent 47.5 mg, FatContent 18.1 g, FiberContent 2.1 g, ProteinContent 2.6 g, SaturatedFatContent 11 g, SodiumContent 256.9 mg, SugarContent 12.5 g

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