Tamales are traditionally wrapped in individual corn husks and steamed, but baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture. The result is a moist, barely sweet cake with pudding vibes. We used Bob’s Red Mill masa harina for this tamal recipe—it has a more pronounced corn flavor than other brands.
Recipe information
Yield
8 servings
Ingredients
1½
1
1
1
4
¾
½
1
1
⅔
Need to make a substitution?
Preparation
Step 1
Preheat oven to 325°. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl.
Step 2
Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it.
Step 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.
Step 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.
Step 5
Mix crème fraîche and ⅔ 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.