I like tamales. Filipino tamales, that is. I have tried Mexican Tamale in the US last year with Matt, from Gene and Jude’s, and it was okay. I am not sure what I was expecting. i like it better than the hotdog actually.
Sooooo, I tried to make the mexican tamale, because I have cream style corn and I wanted to use that. A problem though, you have to use masa harina. I googled and googled and switched recipes around and found a sweet corn (using cream style corn) tamale that used cornmeal! Yay. It became more of an eyeball situation. I just noted that it should come out like a thick pancake batter. And I wanted mine sweet, a little sweet, so I would add sugar.
First, I put softened butter in the cornmeal. I crumbled it using my fingers until everything is coated well enough. I then added baking powder and salt to it. I was adding the cream style corn a little at a time, and I just ended up adding the whole can. I tried it raw (I won’t die trying raw cornmeal, will I?) and it lacked sweetness, so I added more sugar to it. Just a little.
I also didn’t have corn husk and wasn’t in the mood to buy corn to be able to use the corn husk. So I already took care of that by replacing it with baking paper. And it worked brilliantly.
Mexican Tamales Recipe
1 cup cornmeal
1/4 cup butter
1 can of cream-style corn
1 tablespoon of sugar
1 pinch of salt
1 teaspoon baking powder
Blend the butter and cornmeal until it resembles wet sand. Add the sugar, salt, and baking powder and blend well. Slowly add the cream style corn until it the batter becomes like paste, thick pancake batter like consistency. Wrap in corn husk or baking paper and tie. Steam upright for about an hour or until set. Eat! 🙂