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!
- 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.