Fresh Corn Tamale Casserole

  • Active Time 20m
  • Total Time 1h 20m

Serves 6

This half-sweet/half-salty casserole is typical of Hermosillo, Sonora. At grandfather Yzabal's house it was always made in a cazuela and served as an accompaniment to the main dish.


  • 10 ears corn, with kernels cut from the cob (about 3 cups)
  • 3 1/2 ounces queso panela, or other semisoft, low-fat white cheese
  • 3 1/2 ounces lard
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar
  • 3 tablespoons raisins, soaked in a little hot water and drained
  • 2 tablespoons shredded (grated) Oaxaca cheese or mozzarella cheese
  • 1 large poblano chile, roasted and cut into strips


Preheat the oven to 350 degress F.

In a food processor, process the corn and cheese until smooth.

With an electric mixer, beat the lard for 5 to 7 minutes until light and fluffy. Add the corn mixture and beat for another 2 minutes, adding the salt and baking powder at the end.

Butter an 8-inch ovenproof dish with high sides. Divide the mixture into 2 parts, adding the sugar and raisins to one of them. Spoon this mixture into one side of the mold.

On the other side, spoon half of the corn mixture, then the shredded cheese and chiles, then the remaining corn mixture. Bake in the oven for 1 hour, or until a knife inserted in the center comes out clean.

Serve in the casserole.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 898

nutrition information per serving

270 calories; 18g total fat; 19mg cholesterol; 481mg sodium; 21g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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