By Happy Hippie on March 28, 2008
Photo by Chef #1802280432
Photo by Chef #1802280432
"This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation."
Serving Size: 1 (271 g)
Servings Per Recipe: 4
"I made this for a church activity and I had so many people coming up to me and complimenting me on this dish! Even going as far to say that if this were a contest your dish would definitely win. ;) I will for sure be making this again. Thanks for sharing!"
"Oh me, oh my! We made these for Father's Day today, hoping they'd be even 1/2 as good as the Cheesecake Factory's "real deal." We were thrilled to find that they're just as good, if not better ('cause we can keep adding more of our favorite sauces and salsas!) Definitely double the corn cake recipe; we have tons of sauces/salsas left over."
"I made this about a year ago and decided to look it up and make it again for some food photography. The sweet cake and spices are great. The sauces are surprisingly mild, but then I cut the jalepeÃ±o to not use the tip or white parts inside. We have found that you must serve the cakes piping hot. If they start to cool down (which happens on a cool plate in cool sauces), the cake loses it's punch. The hot and cool and about as important as the sweet/spicy, creamy crunchy. Instead of 4 cakes, I make 6 smaller cakes and there is still too much southwestern sauce and salsa verde. You could easily double the cake and tomato salsa portions to get 8-12 cakes."
"I loved these corn cakes. I didn't make any of the sauces since I already had some sauce I wanted to use the rest of. Instead of baking the corn cakes, I cooked them in a pan like pancakes. I thought they were awesome. My husband didn't really care for them, but that's ok."
"This was a huge hit with my family. Next time I will certainly double the recipe next time. Made the salsa verde spicy and not the tomato salsa."
"This recipe is becoming a family tradition in our home. I have made it several times and it very good. The prepping of the sauces can take a long time but can be done ahead. The cakes are drier than those at the restaurant, so I add a couple of tablespoons of greek yogurt to the mix. The butter does better slightly melted too. I have also started using greek yogurt instead of mayo in the southwest sauce without noticing any difference. 4 stars instead of 5 just for the time commitment. Taste is 5 stars!"
"As recommended by other reviewers, I doubled the batter. Everyone at the party LOVED these! I only wish I had made more. I didn't even have time to make the 2 salsas. I made the Southwestern Sauce using vegenaise. The only garnish I used was avocado. It was fantastic. Thanks! The only issue I need to resolve next time is preventing the softened butter from freezing when it hits the frozen corn in the food processor, thereby disabling the processor to rotate."
"Delicious- so glad someone working on this copycake recipe! I made a few changes for the sauces and a video to show how it is all done: http://www.youtube.com/watch?v=DRII0hlbFGY"