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Sweet Cinnamon Tamal

['Nonstick vegetable oil spray', '1 1/2 cups masa harina (masa flour), preferably Bob’s Red Mill', '1 tsp. baking powder', '1 tsp. kosher salt', '1 tsp. ground cinnamon, plus more for serving', '4 ears of corn, husked, kernels removed, or 4 cups frozen, thawed', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1/2 cup raw or demerara sugar', '1 tsp. vanilla extract', '1 cup crème fraîche', '2/3 cup crumbled queso fresco', 'plus more for serving']

Preheat oven to 325°F. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl.
Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it.
Using an electric mixer on medium-high speed, beat butter and raw sugar until pale and slightly fluffy, about 3 minutes. Beat in corn purée and vanilla. Reduce speed to low and beat in dry ingredients; mix until batter is smooth, about 2 minutes. Scrape into prepared pan and cover tightly with foil. Set baking pan inside a large roasting pan; pour in boiling water to come halfway up sides of baking pan.
Bake tamal until top springs back when lightly pressed and a tester inserted into the center comes out clean, 75–85 minutes. Let cool slightly in pan before serving.
Mix crème fraîche and 2/3 cup queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.

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