Sweet Corn Cakes, aka Tomalitos, are a sweet yet savory side to any Mexican feast. Creamy, bursting with flavor and easy to make!
Sweet Corn Cakes (Tomalitos)
These Sweet Corn Tomalitos taste just like the sweet corn cake at the Mexican restaurant, Chevy’s. I only ate there once, but I couldn’t get over how delicious this sweet side dish was, so I immediately searched through all my recipes and found something similar. This recipe is a combination of a recipe I had on hand and a few suggestions from the internet. It’s a hearty dish that adds bulk and tons of flavor to your dinner plate!
What are Tomalitos?
Tomalitos are mini corn cakes that can be eaten instead of tortillas, or in this recipe, eaten as a side dish, much like a casserole. It’s a popular dish in Central America. Tomalitos aren’t the same as tamales, since tamales are typically cooked with meat and sauce and eaten as a main meal. This recipe is generally eaten as a side dish. You can cook individual servings in corn husks or in small custard cups but I baked it in a larger dish to serve up family style. No matter how you serve it, these corn cakes are absolutely delicious!
What to Serve with Sweet Corn Tomalitos
This creamy corn side dish would pair perfectly with any of these delicious Mexican dishes:
- Cheesy Grilled Mexican Chicken and Rice
- Mexican Lasagna
- Easy Chicken Tacos
- Steak Fajita Bowls
- Grilled Carne Asada
- Restaurant Style Mexican Rice
More Corn Sides
Corn is one of those sweet sides that can taste more like dessert than a “veggie” and makes a delicious side to any meal. Try some of these sweet corn recipes for your next family dinner and see for yourself how easy they can be.
- Slow Cooker Creamed Corn
- Mexican Street Corn Cups (Disney Copycat)
- How to Cook Frozen Corn (The Right Way)
- Fresh Corn Salsa
- Grilled Mexican Street Corn
- Grilled Cilantro Lime Corn on the Cob
How to Make Sweet Corn Cakes (Tomalitos)
Sweet Corn Tomalitos (Corn Cake)
- Hand Mixer
- 9x13 inch pan
- 8x8 inch pan
- In a medium bowl beat butter with a hand mixer until it is creamy. Add ⅓ 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 the cornmeal 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.