Tamal Asado
A sweet baked corn cake — really a dense, custardy cornbread of fresh corn, cheese, sugar, and sour cream, baked until golden. A Tico coffee-time classic despite the 'tamal' name.
Ingredients
- 5 cupsfresh corn kernels
- 1 cupsugar
- 1 cupsour cream (natilla)
- 1 cupgrated cheese
- 1/2 cupbutter (melted)
- 3 eggs
- 1/2 cupcornmeal
- 1 tspbaking powder
- 1 pinchsalt
Instructions
- 1
Preheat the oven to 350°F (175°C) and butter a baking dish.
- 2
Blend the corn kernels until mostly smooth but still a little textured.
- 3
Beat in the sugar, natilla, cheese, melted butter, and eggs, then fold in the cornmeal, baking powder, and salt.
- 4
Pour into the dish and bake until set and deep golden on top, about 45 to 55 minutes — a knife inserted in the center should come out mostly clean.
45:00 - 5
Cool slightly, cut into squares, and serve warm or at room temperature with coffee.
Notes
Despite the name it isn't wrapped or boiled like a true tamal — it's baked, like a sweet corn pudding-cake. Fresh corn gives the best flavor and natural sweetness. Some families add a splash of vanilla or a little anise. Photo: Aleat88, CC BY-SA 4.0, via Wikimedia Commons.
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