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SWEET CORN TOMALITOS

Sweet Corn Tomalitos, a Chevy’s copycat recipe tastes just like the scoop of corn bread cake served along with their entrees.
  
6 tablespoons butter, softened)
1/2 cup masa harina (Mexican corn flour)
1/4 cup water
14 ounces QUALITY canned cream style corn
1/3 cup corn meal
1/3 cup sugar
2 tablespoons WHOLE milk
1/4 teaspoon sea salt
1/2 teaspoon QUALITY baking powder

• Preheat oven to 350°.

• In a medium bowl beat butter until creamy.
• Add the corn flour and water, beating JUST until well mixed.
  
• Add corn mixture into the butter mixture.

• Add corn meal, sugar, milk, salt and baking powder, stirring to combine well.

• Pour batter into an ungreased 8×8-inch baking pan.
• Smooth batter and cover with aluminum foil.
• Place pan in a 9×13 inch baking dish that is filled 1/3 of the way with water. Pretend you’re baking a cheesecake 🙂
  
• Bake for 50 to 60 minutes until JUST set.
• Allow to cool for 10 minutes.
• Use an ice cream scoop or dough scoop for easy removal from pan.