Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Bolivian humintas al horno has a moist, dense crumb and a savory-sweet flavor. It's not unlike a large, spiced tamale (anise and cinnamon are common) enriched with cheese. Though traditional recipes might wrap the corn mixture in husks before baking, we opted for a standard 13-by-9-inch baking dish. Corn kernels cut from fresh ears work best here. To minimize the mess when cutting, stand the ear in the center of a large bowl. With a long knife, slice downward along the length of the ear, letting the kernels fall into the bowl. If fresh corn isn't in season, thawed frozen kernels are a fine substitute; drain in a colander before using. Refrigerate leftover cornbread for up two days. To rewarm, wrap in foil and heat in a 300°F oven for 10 to 15 minutes, or melt a little butter in a nonstick skillet, add slices and heat for 1 to 2 minutes per side.
grams (2½ cups) finely ground cornmeal, plus more for pan
grams (⅓ cup) white sugar
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT