Sweet Corn Chile Tomalito
Cuisine: Southwestern
Author: Anita Edge
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
A very easy, very popular version of spoonbread adapted from a copycat of the Chevy's Sweet Corn Tomalito recipe.
  • 4 cups fresh corn, cut off the cob (or frozen corn)
  • ⅓ cup softened butter (2/3 stick)
  • ½ cup sugar
  • ¾ cup milk
  • ½ cup masa harina*
  • ½ cup corn meal
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup diced mild green chiles
  • optional: 2 tbsp diced hot green chiles (or 2 tsp minced jalapeno)
  1. Preheat oven to 325 degrees.
  2. Cream butter and sugar in a large bowl with a mixer until smooth. Add milk and masa and mix well.
  3. Puree 2 cups of corn in a blender or food processor until smooth, then add to the butter/masa mixture and mix well. Mix in corn meal, baking powder, salt, remaining corn, and chiles until combined.
  4. Pour mixture into an ungreased 8x8 inch baking dish. Cover with foil and place into a 9x13 inch baking dish. Pour hot water into the larger baking dish until about ⅓ full. Bake for 1½ to 2 hours or until the corn cake is firm in the center.
  5. Let rest for 10 minutes before serving. To serve, scoop out ½ cup portions with an ice cream scoop or serving spoon.
* Masa Harina is corn flour, found in the baking area of most grocery stores.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breads/sweet-corn-chile-tomalito/