In my last post, I talked about the great pulled pork I made. Here is another dinner I made with it, and it was another winner. What this shows more than anything is that some base proteins can be used for endless meals if they are versatile enough to be re-seasoned to fit the flavor profile of the type of food you want to prepare.
The sweet corn cake I served with this was inspired by the Sweet Corn Tomalito at Chevy's Restaurant, but it is called simply a sweet corn cake in most Mexican restaurants I've been in. It is usually served as a small portion along side the rice and beans that accompany the entree ordered.
I didn't want that much starch in our meal, so I simply used it as the base that I covered with the pork. Since pulled pork is normally very moist and that wasn't what I was looking for with this dish I placed some butter in the trusty cast-iron skillet and browned the meat up with a nice crust. Trust me folks, this is Fat Boy Heaven in a bowl.
Chevy's Sweet Corn Tomalito
Many Mexican food chains call this a "Sweet corn cake". The masa harina used in it is just corn flour and can be found usually in the baking aisle by the flour.
ACTIVE TIME15 Minuts
TOTAL TIME2 hours 20 minutes
- 4 cups frozen corn, thawed
- 1/3 cup butter, softened (2/3 stick)
- 1/2 cup sugar
- 3/4 cup milk
- 1/2 cup masa harina
- 1/2 cup corn meal
- 1/2 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 325 degrees.
- Cream softened butter together with sugar in large bowl with mixer until smooth. Add milk & masa & mix well.
- Use blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture & mix well. Add corn meal, baking powder, salt, & remaining corn & mix.
- Pour mixture into 8x8 pan. Cover with foil and place the whole thing into a 9x13 pan. Add hot water to the larger baking pan until it’s about 1/3 full. Bake for 1 1/2 – 2 hours or until corn cake is firm in center. Let sit covered for 10 minutes before serving.