Bolivian Pepper Jack Cornbread (Humintas al Horno)
In Bolivia, street vendors sell humintas—savory-sweet corn cake treats, made with fresh corn kernels, filled with cheese, and sealed in husks.
- Makes12 servings
- Cook Time1 hour 15 minutes
- Active time plus cooling20 minutes active
- 7
Bolivian humintas al horno is not unlike a large, spiced tamale (anise and cinnamon are common) enriched with cheese. Its crumb is moist and dense, and its flavor is savory-sweet. Though traditional recipes might wrap the corn mixture in husks before baking, we opted for the ease of a 9-by-13-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 to 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 one to two minutes per side.
Don’t use coarse cornmeal; its texture is too gritty. And don't overbake this cornbread or it will be crumbly and dry.
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