Sweet Corn Tomalito (microwave!)

Also called tamalito, tomalito is a tasty side dish made mostly of corn.  Think of a tamale without any filling served like a casserole.  Something like a corn bread pudding.  I love it as a side for any Mexican dish, such as the Meatless Mexican Haystacks I posted a while back.

With just one switch, this recipe is pantry-friendly, meaning all the ingredients store in your pantry.  That means this is a side dish you can make any time.

SWEET CORN TOMALITO

PREP TIME:  15 minutes
COOK TIME:  30 minutes

INGREDIENTS

• 1/2 c. masa harina (corn flour; no substitutions)
• 1 c. butter-flavor Crisco (original recipe:  1 c. butter, softened)
• 1/4 c. sugar
• 2  15-oz. cans of whole kernel corn, undrained
• 1 box Jiffy cornbread mix
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. powdered milk
• 2 tsp. water

DIRECTIONS

In a large mixer bowl, combine the masa harina, butter flavor Crisco, and sugar until light and fluffy.  In a food processor or blender, process the two cans of corn (undrained) and the cornbread mix (in two batches if needed) until smooth.  Add to the large mixer bowl and mix in.  Add the baking powder, salt, powdered milk, and water, then mix until well-combined.  Pour into a 2-liter casserole baking dish and cover with the lid.  Microwave at 30% power for 20 minutes.  Stir well.  Microwave an additional 7 minutes at full power.  Stir, then serve in small scoops.

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