Health & Fitness
Sweet Corn Tomalito (Corn Pudding)
Sweet Corn Pudding is delicious. It has a nice crunch of corn, and the tiny grits of cornmeal from the Jiffy Cornbread. This fabulous pudding goes well with Mexican cuisine and proteins.
Tomalito is lovely. This version especially is my favorite because it combines my love for pudding with my hate for corn; and it marries into the perfect dessert. The main selling points for me is that, tomalitio is no fuss! The process is literally throwing all the ingredients in a bowl and mixing. Also, when fighting to please your family in a timely manor it serves as dessert, your bread, and your vegetable in one!
To make the Tomalito a bit fancier, I just baked off half the batter in greased and floured cupcake tins. They looked awesome! The one thing to remember is to reduce your baking time by about 5-10 minutes.
My mom always makes this recipe for us when we're having a Mexican meal and it goes fast. The thing I never realized was that she made it up completely... I guess now I know where I get my culinary gene from.
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Tomalito
Mom
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- 1 package Jiffy cornbread
- 15 oz can corn, + 2 Tablespoons of the liquid
- 6 T melted butter
- 3 T sugar
Mix all the ingredients together, pour into cupcake tins -or just a regular square cake pan- and bake for 20-25 minutes.
- This is pudding! A toothpick should not come out clean when it's done. You know it's done when the top is crackly.
- When you're baking in cupcake tins-reduce your time by 5-10 minutes!
Enjoy!
