Sweet Cornbread Tamales with Pulled Pork
Experience a delectable fusion of flavors with these cornbread tamales filled with savory pulled pork and topped with a zesty homemade jalapeño cream sauce. The sweet cornbread dough offers a delightful contrast to the rich, smoky pork, creating a unique twist that will excite your taste buds. Perfect for a cozy gathering or a hearty family meal!
ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/2 cup melted butter
- 2 cups pulled pork (cooked and seasoned)
- 1/2 cup grated cheese (optional)
- 8 corn husks (soaked in warm water) For the jalapeño cream sauce:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 jalapeño (seeded and chopped)
- 1 lime (juiced)
- Salt and pepper to taste
steps
- 1.
In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt until well combined.
- 2.
In another bowl, whisk together buttermilk, eggs, and melted butter. Add this mixture to the dry ingredients and stir until just combined.
- 3.
On each soaked corn husk, spread a thin layer of cornbread dough (about 1/4 inch thick).
- 4.
Place a spoonful of pulled pork and a sprinkle of cheese (if using) in the center, then fold the sides of the husk and roll it up tightly.
- 5.
Secure the tamale with kitchen twine or another corn husk to keep it closed.
- 6.
Place the tamales in a steamer basket and steam for about 45 minutes, or until the cornbread is set.
- 7.
For the jalapeño cream sauce, blend sour cream, mayonnaise, jalapeño, lime juice, salt, and pepper until smooth.
- 8.
Serve the tamales warm, drizzled with the jalapeño cream sauce. Enjoy!
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