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Brazilian Tamale Casserole (Pamonha de Forno Goiana)

Brazilian Tamale Casserole (or Pamonha de Forno Goiana) is a modern, savory  version of the traditional, corn husk-wrapped Brazilian tamale or pamonha, filled with cheese and sausage.  It is naturally gluten-free and is as delicious as the traditional dish, but much quicker and easier to prepare.  Pure comfort on a plate!!
Course:Entree
Cuisine:Brazilian
Keywords:pamonha de forno, tamale casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories350 kcal

Ingredients

  • 5 cups yellow corn fresh or canned (if you are using canned corn, please drain off all the water very well)
  • 8.5 fl oz (250 ml) whole milk
  • 4 large eggs at room temperature
  • 1 tablespoon Knorr vegetable or chicken bouillon powder
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 7 oz (200 g) smoked pork sausage sliced in rounds, quartered, and cooked according to the instructions from the package
  • 2-1/2 cups shredded cheese mozzarella or any other that melts well.  I prepared mine with Fiesta cheese blend**

** Although cubed cheese is usually added to the traditional pamonha goiana recipe, I do prefer to use shredded cheese in the casserole.

    Note: If you are a fan of heat, you are welcome to add 1/2 to 1 chopped jalapeño to the casserole when you fill with the sausage and cheese.   You can also add chopped fresh herbs to the topping right before serving (I topped mine with fresh thyme).  Both  jalapeño and herbs are not customary ingredients in traditional Pamonha.

      Instructions

      • Preheat oven to 325º F ( 163 º C).  Fill half of a larger baking pan with boiling water (this will serve as the bain-marie bath).
      • In a blender, blend together the corn, milk, eggs, bouillon powder, salt, and pepper until obtaining a homogeneous, creamy mixture.  
      • Grease the bottom and sides of a 12 x 7-inch ovenproof dish ( 30.5 x 18 cm) and pour in half of the blended mixture. Distribute the cooked sausage slices and 1 cup of the shredded cheese over the mixture.
      •   Pour over this the remaining blended mixture, reserving the remaining 1-1/2 cups of shredded cheese for later.
      • Bake in bain-marie for about 40-45 minutes or until center is firm yet jiggly.  Remove from oven and top casserole with the reserved cheese. 
      •  Increase oven temperature to 350º F (about 180º C) and bake casserole (no more bain-marie but dry-air heat oven) for about 5 minutes -- just enough for the cheese melt. Let cool down a bit and serve warm!

      Recipe Notes

      Note: If you are a fan of heat, you are welcome to add 1/2 to 1 chopped jalapeño to the casserole when you fill with the sausage and cheese.   You can also add chopped fresh herbs to the topping right before serving (I topped mine with fresh thyme).  Both  jalapeño and herbs are not customary ingredients in traditional Pamonha.

      Nutrition

      Calories: 350kcal | Carbohydrates: 29g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 152mg | Sodium: 975mg | Potassium: 473mg | Fiber: 3g | Sugar: 8g | Vitamin A: 715IU | Vitamin C: 7.3mg | Calcium: 166mg | Iron: 1.5mg
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