Muffin Tin Tamale Cakes Recipes

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SWEET CORN TAMALE CAKES



Sweet Corn Tamale Cakes image

These Sweet Corn Tamale Cakes taste EXACTLY like the infamous appetizer from Cheesecake Factory! This is a copycat recipe like no other! It's spot on. Best part is... they're gluten free just like the restaurant serves.

Provided by Christy Denney

Categories     Appetizer

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.

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