Sweet Corn Tamale Cakes the Cheesecake Factory by Todd Wilbur

Total Time
Prep 30 mins
Cook 30 mins

From www.TopSecretRecipes.com I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I garauntee that you will enjoy it. I found it online and in a weird place so I figure putting it here is only the right thing to do. Please try it :) I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL

Ingredients Nutrition


  1. Prepare salsa verde by combining all prepared ingredients. Chill.
  2. Prepare tomato salsa by combining all prepared ingredients. Chill.
  3. Prepare southwestern sauce by combining all ingredients. Chill.
  4. Preheat oven to 400°F.
  5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
  6. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  7. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  8. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  9. Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.


Most Helpful

I worked at Cheesecake Factory a few years ago and this was my favorite item on the menu. I looked up the recipe one day (the cooks let me) and this is the EXACT recipe. I only prepare the corncakes and the red salsa (and top with avocado and sour cream), omitting the salsa verde and southwestern sauce--still excellent and much less work!! The way they cook it is on a skillet, NOT in the oven. Just cook on low-med heat like you would pancakes until very golden brown. YUM.

Chef Annie August 26, 2008

These are delicious! I cut the butter in half. This made the batter thicker. I used a small Pampered Chef scoop and made balls instead of 3 inch patties. I baked them for 15 minutes. The recipe yielded about 20 cakes. This was nice because they were less fattening and the batter went further.

Kristi E. February 04, 2011

I was very pleased to discover that these taste just as good as the ones at The Cheesecake Factory! I have made them several times now and everyone always loves them. However, I agree with a previous review, you have to eat these right away b/c they don't taste as good when they are cold. I only make the southwestern salsa and the green salsa. I have never made the red one but the other two are great! Make this recipe... you won't be disappointed.

foodymom November 21, 2010

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