Sun-dried Tomato and Corn Tamale Cakes
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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.
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 baking them and didn’t love how they turned out. Corn Tamale Cakes did not have that crispy outside, which is part of what I enjoy about them.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- frozen corn thawed
- butter softened
- sugar
- salt
- all-purpose flour
- cornmeal
- Jalapenos diced, fresh or jarred
- Roasted red peppers diced
- sundried tomatoes, diced
- vegetable oil
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 stovetop.
What do I serve with corn tamale cakes?
As I mentioned, 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 remember 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
- Using a mixer, mix butter, sugar, and salt. Add corn and mix until combined. Add flour and cornmeal to butter mixture and beat until blended. Fold in jalapenos, red peppers, and tomatoes.
- 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.
Paula,
These sound so good. You really are the queen of appetizers! I have to do these.
Have a great weekend.
Linda
Thanks Linda! Hope you have a great weekend.
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!
Thanks Danni! I love tamales too, but I’ve never made ‘real’ ones!
This really caught my eye. Looks simple and delish!
Thanks so much Scott!
This why I need to follow your blog… I completely lack appetizers and dessert recipes… love this one.
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 🙂