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Add a photoServings: 12
Ingredients
- 5 Tbsp. margarine softened
- 1/4 c. masa harina
- 1/3 c. granulated sugar
- 1/2 c. water
- 2 c. corn kernels (fresh or possibly frzn) thawed, divided
- 1/2 c. cornmeal
- 1 tsp baking pwdr
- 1/2 tsp salt
- 2 Tbsp. lowfat milk plus
- 1 tsp lowfat milk
Directions
- In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer till light and fluffy, about 1 minute.
- In a blender container, blend half the corn kernels with the water till smooth. Combine this mix with the margarine mix, stirring well. Add in the remaining corn kernels, corn meal, baking pwdr, salt and lowfat milk and mix well. Pour the corn mix into an 8-inch square baking pan.
- Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. The pan must be tightly wrapped at all times. Bring water to a boil and steam corn mix for 50 min to one hour (check to see whether you might need to add in more water), till a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 112 | |
| Calories from Fat 45 | 40% |
| Total Fat 5.06g | 6% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.87g | |
| Cholesterol 0mg | 0% |
| Sodium 260mg | 11% |
| Potassium 67mg | 2% |
| Total Carbs 16.33g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.38g | 4% |
| Protein 1.3g | 2% |
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