Skillet Corn Tamal with Duck Fat and Roasted Garlic

8 cups corn kernels fresh or thawed from frozen, preferably white corn, divided

½ cup chicken broth divided

1 whole head of garlic roasted until completely soft and peeled (can use the roasted garlic from the duck recipe linked below)

1 ½ cups masa harina

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher or coarse sea salt

1 cup duck fat rendered from Spicy Honey Garlic and Orange Roasted Duck divided, or can use unsalted butter or lard

2 tablespoons grated piloncillo or brown sugar

Directions at patijinich.com

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