These Sweet Corn Tamalitos taste just like the sweet corn cake at the Mexican restaurant “Chevy’s.” Ok, I admit, I have only eaten at Chevy’s once and all I remember was how much I loved the sweet corn cake. I came home and searched through all my recipes and found something similar– I combined it with a recipe I found on the internet (this was a LONG time ago so I don’t have the website that I got this from… I just had my scribblings on a piece of paper… sorry)! Anyway, I love this stuff and since we don’t have a Chevy’s nearby (probably because most of them have probably gone out of operation), I had to make it myself! YUMMMMM!
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time: 10 minutes
Serves: 6
Ingredients
- 1/4 cup butter softened
- 1/3 cup cornmeal
- 1 1/2 cups frozen whole-kernel corn thawed
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup water
Instructions
- 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 corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan, casserole dish, or 6 custard cups if you want individual servings. Smooth batter and cover tightly with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. The corn cake is baked in the water bath to maintain moisture.
- Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes.
Nutrition
Calories: 244kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 168mg | Potassium: 167mg | Fiber: 3g | Sugar: 13g | Vitamin A: 8.2% | Vitamin C: 2.6% | Calcium: 2% | Iron: 4.9%
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Rebecca Roper says
December 2, 2015 at 4:47 pmTHANK YOU so much for posting this recipe. Like you, I ate at Chevy’s only once. And, like you, the sweet corn tamalitos was the best thing on my plate. Dinner is done for tonight, but you bet yer boots I’m making this tomorrow! And your cheese enchiladas on homemade tortillas.
Bethy says
February 1, 2019 at 4:34 pmDid you ever make it?
Bethy says
February 1, 2019 at 4:51 pmRebecca … Did you ever make it?
Brenna says
March 24, 2019 at 4:51 pmI made this tonight and it was absolutely delicious! It’s been way too long since I’ve eaten at Chevys, and I’m pretty sure I’ve dreamt of their corn cake– I miss it that badly. This dish brought back all the good memories! The flavor was spot on. Mine came out a bit more crumbly than I remember; I may have overcooked it, or it may be because I substituted the heavy cream for whole milk. I also could not find the masa harina at my grocery store, but extra corn meal fit the bill. I feel like this dish is going to be essential everytime I make Mexican food from here on out! Thank you!
Favorite Family Recipes says
March 26, 2019 at 2:05 pmSo glad you liked it so much! The heavy cream definitely makes it more rich and creamy but whole milk works great if that’s what you have on hand. Thanks for the 5-stars!