Get ready to transport your taste buds to a world of Mexican-inspired culinary magic! These Sweet Corn Tamale Cakes are not just a recipe; they're a flavor explosion that will make you feel like you're dining at the Cheesecake Factory, but from the comfort of your own kitchen. Imagine biting into a perfectly golden, crispy-on-the-outside, soft-on-the-inside corn cake bursting with sweet corn and a hint of green chili – it's a game-changer that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 1 cup sweet corn
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 cup diced green chilies
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cheese, shredded (optional)
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that the tamale cakes cook evenly and develop a nice golden color.
- In a large mixing bowl, combine 1 cup of cornmeal, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, mix together 1/2 cup of milk and 1/4 cup of melted butter. Stir until the butter is fully incorporated into the milk.
- Pour the milk and butter mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Add 1 cup of sweet corn and 1/4 cup of diced green chilies to the batter. If you are using cheese, add 1/2 cup of shredded cheese at this stage. Fold the ingredients into the batter until evenly distributed.
- Lightly grease a muffin tin or a tamale cake pan with cooking spray or additional melted butter to prevent sticking.
- Using a spoon or a small ladle, fill each muffin cup or cake pan with the tamale batter, leaving a little space at the top for rising.
- Place the filled muffin tin or cake pan in the preheated oven and bake for about 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the tamale cakes from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Serve the sweet corn tamale cakes warm, garnished with additional cheese, sour cream, or fresh cilantro if desired. Enjoy your delicious Mexican-inspired dish!
Tips
- Use fresh sweet corn when possible for the most vibrant flavor and texture.
- Don't overmix the batter – this can make your tamale cakes tough instead of tender.
- For extra richness, use whole milk instead of low-fat milk.
- Make sure your butter is fully melted and incorporated for a smooth batter.
- If you want a spicier version, add a pinch of cayenne pepper or use hot green chilies.
- Let the cakes cool slightly before removing from the pan to prevent breaking.
- These tamale cakes are versatile – serve as a side dish, appetizer, or light main course.
- For a crispy top, you can briefly broil the cakes for 1-2 minutes after baking.
- Experiment with different cheese varieties like pepper jack or cotija for unique flavor profiles.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
