2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk
In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer
until light and fluffy, about 1 minute.
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.
Pour the corn mixture 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. Bring water to a
boil and steam corn mixture for 50 minutes to one hour (check to see whether you
might need to add more water), until a wooden pick inserted in the center comes
out clean. Tomalito should have a smooth, moist texture.
Makes 12 to 16 servings.
The pan must be tightly wrapped at all times.
Approximate values per serving: 87 calories, 4 g fat, 0 cholesterol,13 g
carbohydrates, 119 mg sodium, 36 percent calories from fat