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Sweet Corn Tomalito, Tamalito, Spoonbread, or Cornbread, whatever the name, this delicious treat is addicting!! Perfect little side with any meal, tasting like a combination of moist cornbread and tamale dough. If you’re feeling the heat, toss in some jalapeño pieces into the corn mix! This dish may not be straight out of Mexico, but it sure knows how to salsa up any Mexican feast!

Back in my Phoenix days, I stumbled upon the Sweet Corn Tamalito at Chevy’s restaurant and fell head over heels for this tasty treat. Determined to crack the code, I set off on a quest to replicate Chevy’s Sweet Corn Tamalito recipe, and voila – success!

You can go solo with cute ramekins or go big with a casserole for a feast fit for the whole crew. Whichever route you take, these tamalitos are bursting with flavor!

Ingredients in Sweet Corn Tomalito

Corn flour – Masa Harina, Bob’s Red Mill Corn Flour or Maseca are the name brands I use and recommend
Corn Meal – Any brand…as long it is only corn meal…Not cornmeal mix
Corn – You will need both Cream-style canned corn and whole-kernel corn
Sugar – Regular granulated
Milk – Heavy whipping cream (recommend) or milk
Baking powder
Butter
Salt – Regular salt or sea salt
Optional – Diced green chiles, diced jalapeños, shredded cheese

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How to Make Sweet Corn Tomalito

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour (Masa Harina), and water, and beat until well mixed.
Mix both types of corn, and (optional)green chiles into the butter mixture
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder.
Add to corn-flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan.

Water Bath

Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third (approx.3 C water) of the way with water.
Bake in a preheated 350°F oven for 50 to 60 minutes. Remove from oven (Optional – sprinkle with cheese) and allow cooling for 10 minutes.
Be careful when removing the water bath…both baking dishes will be hot including the water!
Use an ice cream scoop for easy removal from the pan.

Storing

Store in an airtight container for up to 3 days in the refrigerator.

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