Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanSnack
Recipe Story
origins & traditionsTamal Asado is a traditional Costa Rican sweet cornmeal cake that holds a special place in Tico hearts. Unlike the savory steamed tamales, this baked version offers a unique texture that is somewhere between cornbread and pound cake. The recipe combines masa de maíz (corn flour) with butter, sugar, milk, and eggs to create a golden, slightly dense cake with a crispy top and tender crumb. Traditionally enjoyed with a strong cup of Costa Rican coffee, this humble yet satisfying treat reflects the country's agricultural heritage and love for simple, homemade comfort foods. The vanilla and hint of sweetness make it equally at home on breakfast tables or as an afternoon merienda. Families across Costa Rica have their own variations, some adding raisins or coconut, but the classic version remains the most cherished.
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13 casserole dish with butter and set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the corn flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
If using, fold in the sour cream for extra moisture and tang.
Pour the batter into the prepared casserole dish and smooth the top with a rubber spatula.
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes before slicing.
Serve warm or at room temperature with coffee or hot chocolate.
Tamal Asado
4.6 (128)
A beloved Costa Rican baked cornmeal cake with a golden crust and moist interior, subtly sweet with hints of vanilla and butter, perfect for coffee time or an afternoon snack.
easy
1h
8 servings
Ingredients
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wet ingredients
- 3/4 cups Butter, softened
- 4 pieces Eggs, room temperature
- 1 1/2 cups Milk, whole milk
- 1/2 cups Sour Cream (optional)
dry ingredients
- 1 1/2 cups Flour, sifted
- 2 cups Corn, fine corn flour or masa
- 1/2 teaspoons Salt
flavorings
- 2 teaspoons Vanilla Extract
Chef Tips
expert advice•For the most authentic flavor, use Costa Rican corn flour (masa de maíz) if available at Latin markets.
•If you cannot find it, fine-ground cornmeal works well but will give a slightly different texture.
•The cake should have a slightly rustic, dense texture—it is not meant to be as light as American-style cake.
•Tamal Asado tastes even better the next day as the flavors meld together.
•You can also make individual portions in a muffin tin, reducing baking time to 25-30 minutes.
Variations & Substitutions
make it your own•Some families like to add a handful of raisins or shredded coconut to the batter for variation.
Serving & Pairings
what goes well•For extra richness, brush the top with melted butter immediately after removing from the oven.
Storage & Reheating
keeping it freshStorage
Store Tamal Asado in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake can also be frozen for up to 2 months. Wrap individual slices in plastic wrap and place in a freezer-safe bag for easy portion control.
Reheating
Tamal Asado is best served at room temperature or slightly warmed. To reheat, place slices in a 300°F oven for 8-10 minutes, or microwave individual pieces for 20-30 seconds. Avoid overheating as it can dry out the cake.
