Brazilian Tamale Casserole
Pamonha de Forno Goiana is a Brazilian style tamale casserole. There are a couple of differences between Mexican and Brazilian tamales. Mexican are made from masa flour while Brazilian are made from puréed corn. Mexican tamales are wrapped in dry husks and steamed; Brazilian are wrapped in fresh corn husks and boiled. Brazilian tamales are eaten sweet or savory, usually stuffed with sausage and cheese. While this isn’t a wrapped tamale, but a reconstructed casserole version that is so damn good it’s hard to not eat the whole baking dish. The assembly couldn’t be easier. Purée the corn, eggs, milk, and seasonings in a blender. Pour half of the batter in a greased baking dish. Place the sausage and half of the cheese over it. Cover with the rest of the batter. Bake at 325 degrees for 40 minutes. Cover with the rest of the cheese and bake at 350 degrees for 10 more minutes. Let this rest for a good 15 minutes before serving.
Equipment
- Blender or food processor
Ingredients
- 4-5 cups corn canned or frozen
- 1 cup milk
- 4 large eggs
- 1 tbsp powdered chicken bouillon
- 1 tsp black pepper
- 1 tsp salt
- 12 oz smoked pork kielbasa sliced 1/2” thick, each slice quartered
- 2 cups mozzarella shredded or cubed
Instructions
- Blend the corn, milk, eggs, bouillon, salt, and pepper until smooth.
- Pour half of the batter in a well greased baking dish. Top with the smoked sausage and half the cheese.
- Pour the rest of the batter over the top. Bake in a preheated 325 degree oven for 40 minutes.
- Place the remaining cheese beef the top. Increase the oven temp to 350 degrees. Bake for 10 more minutes.
