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Corn Tomilato


Corn Tomilato

This is the recipe for that yummy corn stuff that is served sometimes at Tex-Mex restaurants. It is so good, y’all. I think it might technically be spoon bread, though I’m not sure. It’s great to have along with spicy food.

You can use frozen corn (thaw it first) or, since it is summer and fresh corn is readily available, you can always just cut some off the cob. Either will work fine.

Corn Tomilato

5 T. butter
1/3 cup sugar
1/4 cup flour or masa (if you have it)
2 cups corn, divided
1/2 cup water
1/2 cup cornmeal
1/2 t. salt
1 t. baking powder
2 T. plus 1 t. milk

Preheat your oven to 350 degrees.

Put the butter in a food processor fitted with the knife blade. Pulse until it is fluffy. Add the sugar. Pulse a few times. Add the flour and pulse until it is a uniform mixture. Scrape the butter/sugar/flour mixture out onto a small plate or into a little bowl. In the now empty food processor, put 1 cup of corn and 1/2 cup of water. Pulse until the corn is all chopped up and mixed with the water. Put the butter mixture back into the food processor along with all the remaining ingredients except for the reserved 1 cup of corn. Pulse this mixture until mixed well. Add the reserved corn and pulse just enough for the remaining corn to be distributed but not all chopped up. Pour the mixture into an oiled 9X9 casserole or similarly sized container. Cover tightly with aluminum foil. Place the aluminum foil covered container into a bigger casserole dish. Fill the larger dish with water to the depth of about an inch or so. Bake 50 minutes or so or until done. (Don’t skip the water bath step — it’s imperative for the corn mixture to be moist and this is the way.)


Happy Saturday, everybody!

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