Fresh Corn Tamale Casserole
Source: The Mexican Gourmet

Active Time:  20 Minutes Total Time:  1 Hour 20 Minutes Yield:  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. RECIPE INGREDIENTS 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 DIRECTIONS 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 cazuela, or any ovenproof dish with high sides. Divide the mixture into 2 parts, adding the sugar and raisens 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.Date Added: 01/01/2008