Sweet Cinnamon Tamal

Ingredients for Sweet Cinnamon Tamal

• Nonstick vegetable oil spray

• 350ml masa harina (masa flour), preferably Bob’s Red Mill

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1 teaspoon ground cinnamon, plus more for serving

• 4 ears of corn, husked, kernels removed, or 600g frozen, thawed

• 170g (1 1/2 sticks) unsalted butter, room temperature

• 100g raw or demerara sugar

• 1 teaspoon vanilla extract

• 150g crème fraîche

• 100g crumbled queso fresco, plus more for serving

Preheat oven to 163°C. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 teaspoon 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 centre comes out clean, 75–85 minutes. Let cool slightly in pan before serving.

Mix crème fraîche and 160ml queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.