Bolivian Pepper Jack Cornbread (Humintas al Horno)
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
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