Post by blackcrowheart on Oct 4, 2006 14:16:36 GMT -5
Sweet Corn Tamalitos (Corn Cakes)
Ingredients:
5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk, PLUS"PLUS" means this ingredient in addition to
the one on the next line, often with divided uses
1 teaspoon milk
Directions:
In a small mixing bowl, mix the margarine, masa and sugar using an
electric mixer until light and fluffy, about 1 minute.
In a blender container, blend half the corn kernels with the water
until smooth. Combine this mixture with the margarine mixture,
stirring well. Add the remaining corn kernels, corn meal, baking
powder, salt and milk and mix well.
Pour the corn mixture into an 8-inch square baking pan. Tightly
cover with plastic wrap and steam by setting atop a medium saucepan
of water on top of the stove. Bring water to a boil and steam corn
mixture for 50 minutes to one hour (check to see whether you might
need to add more water), until a wooden pick inserted in the center
comes out clean. Tomalito should have a smooth, moist texture.
NOTE: The pan must be tightly wrapped at all times. Approximate
values per serving: 87 calories, 4 g fat, 0 cholesterol,13 g
carbohydrates, 119 mg sodium, 36 percent calories from fat.
This recipe for Sweet Corn Tamalitos (Corn Cakes)
serves/makes 14
Ingredients:
5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk, PLUS"PLUS" means this ingredient in addition to
the one on the next line, often with divided uses
1 teaspoon milk
Directions:
In a small mixing bowl, mix the margarine, masa and sugar using an
electric mixer until light and fluffy, about 1 minute.
In a blender container, blend half the corn kernels with the water
until smooth. Combine this mixture with the margarine mixture,
stirring well. Add the remaining corn kernels, corn meal, baking
powder, salt and milk and mix well.
Pour the corn mixture into an 8-inch square baking pan. Tightly
cover with plastic wrap and steam by setting atop a medium saucepan
of water on top of the stove. Bring water to a boil and steam corn
mixture for 50 minutes to one hour (check to see whether you might
need to add more water), until a wooden pick inserted in the center
comes out clean. Tomalito should have a smooth, moist texture.
NOTE: The pan must be tightly wrapped at all times. Approximate
values per serving: 87 calories, 4 g fat, 0 cholesterol,13 g
carbohydrates, 119 mg sodium, 36 percent calories from fat.
This recipe for Sweet Corn Tamalitos (Corn Cakes)
serves/makes 14