Fairly recently, we met another couple for lunch at The Cheesecake Factory. Usually, my husband and I are pretty good about ordering different things so we can try each others meals. This time, we ordered the same thing in the sweet corn tamale cakes with beans and rice. The corn cakes were so good, that I had to look for the recipe online afterwards, and it wasn't just to satisfy his "corn tooth."
Out of necessity, I had to make a few minor changes to reflect what I had in the cabinet. My version of the Food.com is as follows:
- 1 1/2 cups frozen sweet corn (I put it into a microwave safe container with a little water and then microwaved it for 2 minutes)
- 1/2 cup butter, softened
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup white flour
- 2 tablespoons corn starch
- 1 teaspoon minced cilantro
- Preheat oven to 400°F.
- Prepare the tamale cakes by chopping 1 cup of the corn in a food processor (don't pour out the water) until it's coarsely pureed. Combine pureed corn with softened butter, sugar, salt, and cilantro. Blend well.
- Add the flour and corn starch and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
- Measure 1/2 cup portions of the mixture and spoon it onto a non-stick pan. Arrange the patties (this recipe made 10 patties) on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
- Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.