Tomalito is a Sweet Corn Pudding, you my of had at a well known Mexican Restaurant you have eaten at. It is a very good side dish for Enchiladas, Tacos, and *ranchero style Burritos. It is best made from fresh corn, but out of season ,can be made from frozen.This is not hard to make, and very good.
* Ranchero style burrito, is one smothered with a ranchero, or enchilada sauce, and some cheese.
6 cups fresh corn kernels
3/4 cup milk
1/4 cup butter, ( 1/2 stick)
1/2 cup prepared masa for tamales
2/3 cup sugar
3/4 cup cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 cup milk
Preheat 10" or 12" dutch oven to 250°f. Blind 3 cups of corn kernels and the 3/4 cups milk in a blinder or food processor until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about 2 minutes. Add all ingredients, including the pureed corn and the remaining corn kernels, and mix well. (You may add a little milk if mixture is to thick) Pour mixture into a 9" cake pan. Cover tightly with aluminum foil. Set the cake pan in dutch oven. Pour enough Luke worm water into oven to reach 3/4 inch up the outside of the cake pan. Bake for 1 1/2 to 2 hours or until corn mixture registers 175°f. on an instant -read thermometer and the corn is set. Scoop out portions of the pudding and serve hot.
Fresh masa can be purchased at most Mexican stores. If not use masa harina, and fallow package directions.
Never pour cold water in to a HOT oven, it may creak.