Thursday, December 27, 2012

Mexican Sweet Corn Cake (Chevy's Copy Cat Tamalitos)




Back when Bill and I were dating we went to Chevy's one night for dinner.  I found out that night that they serve a thing call Sweet Corn Tamalito with all of their meals.  It combines Tamales with the sweetness of dessert that has corn served on the side of Mexican food and it was love at first bite.

Ever since I have been on the lookout for the recipe.  I tried a lot of Corn casseroles that I thought would do the trick.  Some were good, some were ok, some were horrible, but none were the same as the Tamalitos.  Until NOW.  This recipe is as close as you can get without going straight to the source.  I was intimidated by the recipe at first, but it turns out it really isn't that hard to make.  I've made it several times and it turned out great every time!  It is a great side to have with spicy Mexican food!


Mexican Sweet Corn Cake (Chevy's Copy Cat Tamalitos)
From: Our Best Bites
Prep time: 10 min
Cook time: 1 hr

Ingredients:
1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina (I bought mine at our local grocery store in the Mexican food section)
1/2 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 tsp salt
1/2 tsp baking powder
2 Tbsp milk or cream
1 1/2 cups frozen corn

Directions:
1. Preheat oven to 350 degrees.  Combine butter, masa harina, 1/4 cup water, and milk in a medium sized bowl and beat until creamy.

2. Ad corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.

3. Place corn in food processor (I left mine frozen) and pulse until roughly broken up.  Add 1/4 cup water and corn to bowl and mix until combined.

4.  Boil a tea pot full of water.  Spread mixture in an ungreased 8x8 square pan and top with foil.  Place 8x8 pan inside a 9x13 pan and place both pans in oven.  Pour hot water in 9x13 inch pan just until it goes about an inch up the sides. 

5. Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.


4 comments:

Cleo Satori said...

please answer asap is the water part neccasary? thanks

Elizabeth said...

I would advise the water It helps keep it tempered all the way through. I haven't tried it without the water so I'm not sure how it would turn out.

nicole reyes said...

It comes out like a cake kinda. I've always just baked mine in the oven for about a hr. It comes out delicious and moist!

Amy Derosia said...

I used a rice steamer and it came out perfect!

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