Sweet Cinnamon Tamal
A delicious Mexican-inspired sweet corn tamal made with masa harina, fresh corn, and warm cinnamon, topped with a creamy mixture of crème fraîche and queso fresco. This baked version offers a modern twist on the traditional steamed tamale.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1½ cups masa harina
- •1 tsp baking powder
- •1 tsp kosher salt
- •1 tsp ground cinnamon
- •4 ears corn
- •¾ cup unsalted butter
- •½ cup raw sugar
- •1 tsp vanilla extract
- •1 cup crème fraîche
- •⅔ cup queso fresco
- •to taste garnish
Cooking Instructions
- 1.
Preheat oven to 325°F. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl.
5 min
- 2.
Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it.
2 min
- 3.
Using an electric mixer on medium-high speed, beat butter and raw sugar until pale and slightly fluffy, about 3 minutes. Beat in corn purée and vanilla. Reduce speed to low and beat in dry ingredients; mix until batter is smooth, about 2 minutes. Scrape into prepared pan and cover tightly with foil. Set baking pan inside a large roasting pan; pour in boiling water to come halfway up sides of baking pan.
10 min
- 4.
Bake tamal until top springs back when lightly pressed and a tester inserted into the center comes out clean, 75-85 minutes. Let cool slightly in pan before serving.
85 min
- 5.
Mix crème fraîche and 2/3 cup queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.
5 min
