Tomalito is lovely. This version especially is my favorite because it combines my love for pudding with my hate for corn; and it marries into the perfect dessert. The main selling points for me is that, tomalitio is no fuss! The process is literally throwing all the ingredients in a bowl and mixing. Also, when fighting to please your family in a timely manor it serves as dessert, your bread, and your vegetable in one!
To make the Tomalito a bit fancier, I just baked off half the batter in greased and floured cupcake tins. They looked awesome! The one thing to remember is to reduce your baking time by about 5-10 minutes.
My mom always makes this recipe for us when we’re having a Mexican meal and it goes fast. The thing I never realized was that she made it up completely… I guess now I know where I get my culinary gene from.
- 1 package Jiffy cornbread
- 15 oz can corn, + 2 Tablespoons of the liquid
- 1/2 + 3 T milk
- 6 T melted butter
- 3 T sugar
Mix all the ingredients together, pour into cupcake tins -or just a regular square cake pan- and bake for 20-25 minutes.
- This is pudding! A toothpick should not come out clean when it’s done. You know it’s done when the top is crackly.
- When you’re baking in cupcake tins-reduce your time by 5-10 minutes!