Tamale Corn Cakes
Ready In: 1 hr 45 mins
Serves: 5-6
Ingredients
- 3 ears corn
- 1⁄4 cup heavy cream
- 1⁄2 cup yellow cornmeal
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 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
Directions
- Shuck corn, reserving outer husks.
- Cut corn kernels from cob with a sharp knife.
- Grind or puree corn kernels with the cream.
- Place in a mixing bowl;stir in cornmeal, flour, baking powder, salt, and egg. Beat in melted butter and chili pepper.
- Soften reserved corn husks in boiling water; cool under; cool under cold water and pat dry with towels.
- Grease 10 or 12 muffin pans and line with corn husks; fill with corn mixture.
- Bake in a 350° oven for 30 minutes.
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