Oven tamale

The oven pamonha recipe is for those people who love pamonha but don't want to go to the trouble of handling corn husks.

It's a recipe with just 2 ingredients, easy to make and delicious.

It is naturally gluten free, without milk, egg and soy free. Basically the perfect dessert for allergy sufferers/intolerants/sensitives and celiacs.

Pão de milho sem glúten e sem lactose – Veja a receita aqui

My father always buys me pamonha on Thursdays, at the fair close to home. These days I went to the fair myself and passing by the corn stall, I stopped to get the usual tamale. I was taken by surprise with the price of R$15 for a single pamonha that doesn't last even 1 minute at home, I really didn't think it cost that price.. I found it a little salty so I decided to try to make it at home in a more practical way than the traditional pamonha.

Behold, the ingredients of the pamonha went to the oven and be what God wants! Were 3 tests until reaching the desired texture. I spent R$15 reais in green corn to make this recipe and made pamonha for the whole month. I had to freeze most of it because obviously I wouldn't be able to eat it all.. Now I have tamale for at least 1 month if I consider that I will only eat on Thursdays (the danger of always having it at home is that maybe the number of days eating pamonha will increase)

Ingredients that we will need to make the oven tamale

• 6 green corn cobs
• 1 Cup of sugar (I used demerara but you can use whatever you prefer)
• 1 pitada salt (optional, it's just to enhance the flavor)

Gluten-free and dairy-free oven tamale preparation method

1. Start by washing the corn cobs. Remove all the hairs from the corn. You can use a cloth to help remove the strands.. You probably won't be able to remove them all but remove as much as you can..
2. with a knife, remove corn kernels from the cob, cutting very close. When cutting the corn, there is always a little pulp left in some kernels that have been cut and are not removed completely so scrape the cob with a spoon to remove all the remaining corn.
3. Place the corn kernels in the blender and blend until there are no whole kernels left.. It won't be a completely homogeneous mixture because of the corn husks, but the important thing is to hit as much as you can. If you need to use a spatula to help beat at the beginning because as we are not adding any liquid, depending on the power of the blender it can be difficult to beat.
4. Add the sugar and beat again. I consider it time to stop beating when the blender is beating this mixture without any difficulty and without the help of a spatula..
5. Here in this recipe I used a pie/cupcake forminha to make the oven tamale but you can use a normal cake pan, it just might take longer to bake.
6. Grease the molds with sunflower oil or any other oil of your choice.. Pour the batter into the molds to the top..
7. Place in a preheated oven at 200ºC for 1h30/2h.

gluten fattening? Read the article here.

Watch the recipe video to see how I made the oven tamale step by step

In the tests I did, I tested baking at 230ºC for 1h30 or so and the result was a roasted tamale on the outside and softer on the inside. It was also delicious, so it's a variation that might interest you if you like a softer texture. I prefer it to be well roasted and tougher, almost between a tamale and a cake.

What did you think of the recipe?? very easy right! If you do, tag us on social media (@Felizsemgluten – Instagram)