Sweet Cinnamon Tamal
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1 tsp. vanilla extract
- nonstick vegetable oil spray
- 1 tsp. baking powder
- 1 cup crã¨me fraã®che
- 1 tsp. kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups masa harina (masa flour), preferably bob’s red mill
- 1 tsp. ground cinnamon, plus more for serving
- 4 ears of corn, husked, kernels removed, or 4 cups frozen, thawed
- 1/2 cup raw or demerara sugar
- 2/3 cup crumbled queso fresco, plus more for serving
- Carbohydrate 42 g(14%)
- Cholesterol 67 mg(22%)
- Fat 29 g(44%)
- Fiber 3 g(13%)
- Protein 6 g(13%)
- Saturated Fat 16 g(79%)
- Sodium 363 mg(15%)
- Calories 431
Preparation 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. Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it. 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. 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. 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.
Preparation 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. Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it. 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. 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. 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.
