Mexican Corn Mush Recipes

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

MEXICAN CORN CASSEROLE

Steps:

• Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

CHEVY'S SWEET CORN TAMALITOS

Steps:

• In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute.
• Blend 1/2 the corn kernels with the water in a blender until smooth.
• Combine with margarine mixture, stirring well.
• Add the remaining corn, cornmeal, baking powder, salt and milk.
• Bring a medium saucepan of water to a boil.
• Pour the mixture into an 8-inch baking dish.
• Tightly cover with plastic wrap and set atop the saucepan of boiling water.
• Keep pan tightly wrapped and steam for 50 minutes to 1 hour.
• Check water level often, until a toothpick inserted into the center comes out clean.
• I have also made this in the oven, setting the pan in a water bath.
• I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.

SWEET CORN TOMALITO

Steps:

• In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.
• Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

CORN MUSH RECIPE

Steps:

• In a large saucepan, bring the water to a boil.
• In a small bowl, mix together the cornmeal, milk and salt.
• Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
• Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
• Serve warm with cream and maple syrup.

MEXICAN SWEET CORN CAKE

Steps:

• 1. Preheat oven to 350*
• 2. In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
• 3. Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
• 4. Stir the blended corn into the butter mixture.
• 5. In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
• 6. Add that to the butter/corn mixture and stir until combined well.
• 7. Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.

CHEVY'S SWEET CORN TOMALITO RECIPE - (3.7/5)

Steps:

• 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.

BLUE CORN MASA

Steps:

• First of all, make sure that the corn is clean of any debris or little rocks. Place corn in a colander under the water faucet and rinse. Shake a little to remove any excess water.
• Place corn into a non-corrosive pot. Add enough water to cover the corn. Some kernels will float, those are old or spoil kernels, discharge them.
• Dissolve 2 Tablespoons of Cal (Calcium Hydroxide) in 1/2 cup of water. Stir well.
• Place the pot on the stove and turn the heat to medium high. When the water starts boiling, add the Cal and water mix. The corn will turn a bright yellow color.
• Stir occasionally with a wooden spoon. After 15 minutes, check the corn and rub a few grains between your fingers. If you see a fine skin peeling from them, then they're ready. Turn down the heat and remove from stove. If after 15 minutes your corn skins are not peeling, keep cooking for 5 more minutes and check again.
• Cover the pot with a lid and let it rest overnight or for at least 8 hours.
• The next day, the corn and its residue will be settling at the bottom of the pot, and the skins will be easily removed when rubbing some kernels with your fingers.
• Remove the liquid, reserving some of it to add to the grinding process.(also known as "nejayote") and rinse the corn two or three times, rubbing off the loose skin, until the water looks clean. Place in a colander to drain well.
• The corn is now ready for the grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. The picture at the bottom right is how it will look after the first grinding. The corn grinder has to be tightly fitted to a stable surface to make this step as fast and smooth as possible. The corn grinder was meant to be screwed up to a working area where it will always reside.
• After you've ground the corn 2 times, add some of the cooking water little by little to form the dough-masa. Knead a little until your dough is smooth. This dough will still be grainy, but good enough to make tortillas or any other food you plan to cook with it. Sometimes, I grind the corn and don't add water, then I place it in plastic bags to store in the freezer. When ready to use, just let it sit until room temperature and then add the water to form the dough. To extend the life of the masa add a pinch of cal while grinding the corn.
• (OPTIONAL). I know it will be hard for many to get a hold of a Metate, so this step is just in case you have one and want to have a finer texture in your masa dough. Place a small amount of the dough on the top part of the metate with the help of the "mano" (hand of the metate). Press down on the dough from side to side (from the top part to the bottom part), passing a small amount of dough to the other side every time you press it down. This is done in a rhythmical movement, with your hands holding tightly onto the metate hand and pressing back and fort until all the dough that was at the top now is at the bottom part of the metate. The difference of giving the final grinding to the corn dough with the metate can be seen in the picture below.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
• Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
• In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.
• Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.
• Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.
• Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.

MEXICAN MUSH

Steps:

• Heat the oil in a large pan.
• Sauté onions and garlic until tender.
• Add picante sauce, green chiles, beans, bean dip, corn, veggie burgers, and.
• spinach and stir to blend.
• Break the burgers up as they defrost.
• When the mixture heats, add your favorite cheese and stir until melted.
• Serve over chips garnished with whatever you would like (sour cream, more.
• picante sauce, etc.).

TAMALE PIE WITH CHEESE CORNMEAL TOPPING

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Grease a 2 1/2-quart or 9-by-13-by-2-inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring, until beef is no longer pink.
• Add chopped onion, garlic, and bell pepper; cook for 2 minutes, or until just tender.
• Pour off excess fat.
• Stir tomatoes, corn, and seasonings into ground beef mixture and simmer for about 5 minutes longer.
• Mix 1/2 cup cornmeal with 1 cup water. Stir into ground beef mixture. Cover and cook over low heat for about 10 minutes.
• Add sliced olives to beef mixture and stir to blend thoroughly.
• Pour beef mixture into prepared baking dish. Set aside while you make topping.
• In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. When milk is hot but not boiling, gradually stir in 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.
• Remove from heat and stir, then add cheese and beaten eggs. Stir to blend.
• Pour topping over ground beef mixture and spread evenly to edges of casserole.
• Bake for 20 to 25 minutes.