Sun-dried Tomato and Corn Tamale Cakes, or cornbread cakes, are delicious and flavorful. They’re full of jalapenos, red peppers, and tomatoes and topped with cheese, corn, and green onions.
SUN-DRIED TOMATO AND CORN TAMALE CAKES
These cakes are kind of like a pancake and kind of like a hoecake. They’re so good!
They can be a snack, appetizer, or main dish. For an entree, they’re good topped with spicy shrimp. I like to eat them plain as a snack. They’re also good sides with chili, beef stew, and soup. I like them for breakfast with an over-easy egg and Blender Hollandaise.
Additionally, they’re so tasty topped with sour cream and bacon or any of these sauces.
Additionally, you can deep fry the mixture like a hushpuppy. However, I tried to bake them and didn’t love how they turned out. They did not have that crispy outside which is part of what I enjoy about them.
They really made a beautiful presentation and had a light, refreshing flavor.
The dough should be thick, think cookie dough thick.
I baked these, but you could fry them on the stove-top.
WHAT DO I SERVE THESE WITH?
As I mentioned earlier, they’re good with soup, chili, and stew. But, don’t stop there! They’re a good bread side so whatever you typically serve cornbread with is good. I particularly enjoy them with Healthy Slow Cooker Tex Mex Chicken Soup, Southwestern Quinoa Stuffed Bell Peppers, and Tex Mex Skillet Pasta since these entree recipes have Mexican and Tex-Mex flavors.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version dated April 26, 2013. I made new photos and simplified the recipe instructions.
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Sun-dried Tomato and Corn Tamale Cakes
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Save To Your Recipe BoxIngredients
- 1 and ½ cups frozen corn thawed
- ½ cup butter softened
- 1 Tablespoon sugar
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 4 Tablespoons corn meal
- ½ Tablespoons jalapenos diced, fresh or jarred
- 1 Tablespoon roasted red peppers diced
- ½ Tablespoon sundried tomatoes diced
- 1 - 2 Tablespoons vegetable oil
Instructions
- Flour hands, using a small ice cream scoop (about 1/4 cup) form dough into a 2-inch patties. Refrigerate for 30 minutes. (They'll stay together if they're chilled.)
- Add 1 Tablespoon oil to a cast-iron skillet.
- When the oil is hot, place the patty in the skillet. Work in batches if necessary. don't crowd the pan. Cook until golden and crisp, about 4 minutes per side.
- Transfer patties to a paper towel lined plate until all are cooked. Serve hot.
Nutrition
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Linda says
Paula,
These sound so good. You really are the queen of appetizers! I have to do these.
Have a great weekend.
Linda
Paula says
Thanks Linda! Hope you have a great weekend.
Danni@SiloHillFarm says
I love this! I’m a huge tamale fan and have been known to make 150 of the at a time! Gotta try this! Pinned it too!
Paula says
Thanks Danni! I love tamales too, but I’ve never made ‘real’ ones!
Scott Borel says
This really caught my eye. Looks simple and delish!
Paula says
Thanks so much Scott!
Diane Balch says
This why I need to follow your blog… I completely lack appetizers and dessert recipes… love this one.
Paula says
We make a good pair then because cooking the main dishes or sides doesn’t excite me (most of the time)! If we lived closer we could trade and have complete meals 🙂