Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk-wrapped variety. The result is a moist, barely sweet cake with pudding vibes.
Provided by Daniela Soto-Innes
Categories Bon Appétit Dessert Hominy/Cornmeal/Masa Cinnamon Corn Bake Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Steam
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
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