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Bob Colbert

Nov 30, 1919, 12:00 AM

Post #1 of 4 (6222 views)

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cornbread

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Recently stopped at a "Chevy's" fresh mex in Salinas, CA. They served a side of sweetened cornbread that the waitress called "Tomalito", I believe. Cannot find any info on this. It was excellent and would like to get a recipe. Thanx for any help.

Carron

Nov 30, 1919, 12:00 AM

Post #2 of 4 (6217 views)

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In a Sardine Can

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In Oaxaca and Chiapas canned sardines in tomato sauce are very popular both as snacks and as tortilla fillings. Never letting anything go to waste, they cook their cornbread in the empty 15 oz. oval sardine cans. At the bus station in Juchitan, Oaxaca, the Tejuanas in their brilliantly colored traditional dress come aboard the first class buses and sell these wonderful oval breads. They are also sold this way in the mercados of Tuxtla Gutierrez, Chiapas.

My husband has for many years made a knock-out delicious cornbread by fancy-ing up a premixed packet with molasses. When we moved to Chiapas he happily gave up his cast iron skillet for the sardine cans. Two cans will hold a packet of cornbread from mix. Be sure to grease generously with butter or lard before pouring in the batter. Check for doneness with a toothpick (or twig) inserted into the middle of the bread.

: Recently stopped at a "Chevy's" fresh mex in Salinas, CA. They served a side of sweetened cornbread that the waitress called "Tomalito", I believe. Cannot find any info on this. It was excellent and would like to get a recipe. Thanx for any help.

Chacha

Nov 30, 1919, 12:00 AM

Post #3 of 4 (6219 views)

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cornbread

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Sweet Corn Tomalito

5 Tbsp margarine, softened
1/4 cup masa harina
1/3 cup sugar
1/2 cup water
2 cups corn kernels
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. plus 1 tsp. milk

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 of 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 foil and steam by setting atop a medium sauce pan 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 toothpick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. Note: The pan must be tightly wrapped at all times.

Linn in GTO

Nov 30, 1919, 12:00 AM

Post #4 of 4 (6223 views)

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cornbread

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I'm very interested in trying the recipe but wanted to ask about an egg. All of the cornbread recipes I've used in the past have eggs and wondered about this one.

Many thanks.

Linn