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Sweet Corn Tamale Cakes Recipe

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This recipe for Sweet Corn Tamale Cakes is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Corn Cakes:

1 1/2 cups frozen sweet corn
1/2 cup (1 stick) butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup corn masa (corn flour) - corn meal is not the same thing
2 tablespoon all-purpose flour

Tomato Salsa (page 179)
Salsa Verde (page 181)
Southwestern Sauce (page 181)


1/4 cup sour cream
1/2 an avocado, chopped
2 tablespoons cilantro, coarsely chopped

Preheat oven to 400 degrees.

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 with electric mixer until smooth, and then add masa and flour and blend again. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/4 cup portions of the mixture and form it into 2" wide patties with your hands. Arrange the patties on a lightly sprayed baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. (Be forewarned: the cakes spread.) Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate. Arrange the tamale cakes side-by-side on the salsa verde. Drizzle the southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle if you've got one). Spoon a dollop of sour cream onto each tamale cake. Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Number Of Servings:
Number Of Servings:




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