Sweet Corn Tamale Skillet
Cornmeal dough and sweet corn filling cooked in one skillet with a touch of cinnamon and brown sugar. A quick, cozy version of classic Mexican tamales de dulce.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 4g
comfortcozymexicanvegetarianvegetariansofttenderweeknight
Ingredients
- 1 cup cornmeal (masa harina or instant polenta)
- 1 cup whole milk
- 1 cup frozen corn kernels
- 3 tbsp brown sugar
- 2 tbsp butter
- ½ tsp ground cinnamon
Instructions
- 1
Combine cornmeal, milk, corn, brown sugar, butter, and cinnamon in a large skillet. Stir until smooth.
- 2
Heat over medium, stirring constantly to prevent lumps. The mixture will thicken, ~6 minutes.
- 3
When it pulls away from the skillet sides and looks like thick porridge, lower heat to medium-low.
- 4
Cook, stirring often to prevent sticking, until surface bubbles gently, ~4 minutes.
- 5
Taste and adjust cinnamon or brown sugar if needed. Serve warm in bowls.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon
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