Table of Contents
Sweet Corn Cakes, aka Tomalitos, are a sweet yet savory side to any Mexican feast. Creamy, bursting with flavor and easy to make! In a medium bowl beat butter with a hand mixer until it is creamy. Add 1/3 cup cornmeal and water and until well blended. Using a food processor, process thawed corn, but leave chunky.
In a medium bowl beat butter with a hand mixer until it is creamy. Add 1/3 cup cornmeal and water and until well blended. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to the cornmeal mixture and stir to combine.
In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.
AMT. PER SERVING % DAILY VALUE In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute. Blend 1/2 the corn kernels with the water in a blender until smooth. Combine with margarine mixture, stirring well. Add the remaining corn, cornmeal, baking powder, salt and milk.
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