Cornbread Pudding Cake Tomalito
Delight your taste buds with Cornbread Pudding Cake Tomalito, a rich and creamy twist on traditional cornbread that straddles the line between sweet and savory. This irresistible side dish features a luscious blend of puréed sweet corn, buttery masa harina, and a touch of sugar, creating a soft, pudding-like texture that melts in your mouth. Covered tightly during baking to lock in moisture, this tomalito achieves its signature fluffiness and slightly jiggly center before finishing with a golden hue. Perfect as a side for smoky barbecued meats, Tex-Mex dinners, or even as a comforting standalone treat, this easy-to-make recipe takes just 15 minutes to prep and will have your guests reaching for seconds. With its sweet corn flavor and velvety consistency, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups Sweet corn kernels (fresh or frozen)
- 0.5 cups Unsalted butter
- 0.25 cups Granulated sugar
- 0.5 cups Milk
- 0.5 cups Masa harina (corn flour)
- 0.25 cups Cornmeal
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Heavy cream
- 2 pieces Eggs, large
Instructions
Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish or a similar-sized oven-safe dish.
Using a blender or food processor, blend the sweet corn kernels until mostly puréed but still slightly textured for added flavor and bite.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until smooth and fluffy using a hand mixer or whisk.
Add the milk, heavy cream, and eggs to the butter-sugar mixture. Mix until well combined.
In a separate bowl, whisk together the masa harina, cornmeal, baking powder, and salt.
Slowly fold the dry ingredients into the wet mixture, stirring just until combined. Then gently mix in the puréed sweet corn.
Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Cover the baking dish tightly with aluminum foil to trap moisture, ensuring the tomalito gets its signature soft, pudding consistency.
Place the covered dish in the preheated oven and bake for 40 to 45 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Remove the foil and bake for an additional 5 to 10 minutes to brown the top lightly.
Let the cornbread pudding cake cool for 5 to 10 minutes before serving. It pairs beautifully with savory meats or Mexican-inspired dishes, or enjoy it on its own as a comforting, sweet treat.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 75.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
