Tamale Corn Cakes Recipe

Name: Tamale Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 ears corn; ¼ cup heavy cream; ½ cup yellow cornmeal; ⅓ cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ teaspoon Tabasco sauce; 1 egg, beaten; 2 tablespoons melted butter or 2 tablespoons margarine; 1 tablespoon red chili peppers or 1 tablespoon green chili pepper, finely chopped

Servings: persons

3 ears corn
¼ cup heavy cream
½ cup yellow cornmeal
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon Tabasco sauce
1 egg, beaten
2 tablespoons melted butter or 2 tablespoons margarine
1 tablespoon red chili peppers or 1 tablespoon green chili pepper, finely chopped

1
Shuck corn, reserving outer husks.
2
Cut corn kernels from cob with a sharp knife.
3
Grind or puree corn kernels with the cream.
4
Place in a mixing bowl;stir in cornmeal, flour, baking powder, salt, and egg.
5
Beat in melted butter and chili pepper.
6
Soften reserved corn husks in boiling water; cool under; cool under cold water and pat dry with towels.
7
Grease 10 or 12 muffin pans and line with corn husks; fill with corn mixture.
8
Bake in a 350 oven for 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ears corn, ¼ cup heavy cream, ½ cup yellow cornmeal, ⅓ cup all-purpose flour, and more.

Yes, Tamale Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tamale Corn Cakes

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