Mar 15, 2009

Sweet Corn Tomalito (Corn Pudding)

Shown here with bean and cabbage tacos, this sweet corn pudding can be used as a side dish, a dessert, a breakfast, or a snack. Be sure to make extra as you'll probably have it for all of them!

5 tablespoons butter or margarine, softened
1/4 cup corn flour
1/4 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk or milk alternative

  1. In a medium bowl, mix together the butter/margarine, corn flour, and sugar until light and fluffy.
  2. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the corn flour mixture.
  3. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish or the top pot of a double boiler and cover tightly with aluminum foil.
  4. If using a double boiler, put an inch or so of water in the bottom pot and place the top pot above it. If using a glass baking dish, set it on top of a large saucepan of simmering water. Steam for 50 to 60 minutes, or until firm. Check the simmering water occasionally and refill if necessary.
  5. Stir pudding before serving to give it a consistent texture.
What We Do:
Smart Balance Light margarine with flax seed is non-hydrogenated, vegan, and soy-free so we used that. We used rice milk and it came out great, but now that we have the MimicCreme open, we'll use it. We also buy aluminum-free baking powder.

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