Best Muffin Tin Tamale Cakes Recipes

Sweet Corn Tamale Cakes image

Provided by Christy Denney

Time 55m

Number Of Ingredients 34

2 large tomatillos (, diced)
1 (4-oz )can mild green chilies
1 green onion (, minced)
4 Tablespoons fresh cilantro
1 1/4 teaspoons sugar
1/2 teaspoon cumin
1/4 teaspoon salt
pinch black pepper
1 medium tomato (, diced)
2 Tablespoons onion (, diced)
2 Tablespoons fresh cilantro
1/2 teaspoon lime juice
1 small jalapeño (, seeded and minced)
1/4 teaspoon salt
dash black pepper
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
1 cup frozen sweet corn (, coarsely chopped in food processor)
1/2 cup frozen sweet corn kernels
3 Tablespoons sugar
6 Tablespoons softened butter
pinch of salt
1/2 cup + 2 Tablespoons corn flour AKA masa harina flour ((NOT corn meal))
sour cream
avocado (, diced)
fresh cilantro (, chopped)

Steps:

Prepare salsa verde by combining all ingredients in blender by pulsing until smooth with small amount of chunks. Chill.
Prepare tomato salsa by combining all ingredients. Chill.
Prepare southwestern sauce by combing all ingredients and whisking until smooth. Chill.
Preheat oven to 400 degrees.
Prepare tamale cakes by adding all ingredients, except kernel corn, together and mixing well. Add kernel corn last and mix by hand.
Lightly spray 5 muffin tins with cooking spray. Add 1/2 cup wet mixture to each tin. Press firmly into tins without packing too tightly.
Bake for 25 minutes on middle rack.
Invert muffin tins onto baking sheet to release tamale cakes after cakes are fully cooked. (hint- let them sit for about 1 minute when they come out of the oven to prevent them from breaking).
Serve warm with salsa verde underneath cake, Southwest sauce drizzled on top and tomato salsa spooned over sauce. Garnish and serve.

Sweet Corn Tamale Cakes the Cheesecake Factory image

Provided by Sumisan

Categories Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 34

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
1 medium tomatoes, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour
1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

Steps:

Prepare salsa verde by combining all prepared ingredients. Chill.
Prepare tomato salsa by combining all prepared ingredients. Chill.
Prepare southwestern sauce by combining all ingredients. Chill.
Preheat oven to 400°F.
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.
Add masa and flour 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 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.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
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.