Tamale Corn Cakes - Xposted

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xposted

 

Howdy,

 

Here is a recipe you might want. It's really just a savory corn muffin

done pretty.

 

Jerry (my husband) uses his employer's rating system on my food <cough> and

this got almost a 5 from him...(the top rating - beyond exceeds

expectations...maybe it's superior - i forget.)...However, because nothing

can be perfect, it couldn't actually GET a 5. (Anyone who has ever been

ranked and rated may be able to relate to this. See Dilbert, if not.)

 

Anyway: Jerry liked this more than I did; I mean, he loved them! I gave

them almost a 5 for pretty and unusual looking. Great look for a party or

buffet.

 

PS: This cookbook has a story. I was overwhelmed with awe when I bought

it the other day. Jerry was shocked. (Both quit smoking almost decade ago

(!!!! yippee !!!!)...and why would be touch anything by Marlboro

again?) BUT, you have to see this cookbook!!! If you don't want to cook

(or eat) after looking it over, something is wrong with you! LOL The

pictures of the food and the scenery are just beautiful. There is no

reference to cigs in the book, BTW, or I wouldn't have bought it. <never

again>

 

Hope some of you can use this. Keep for your next Mex party?

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Tamale Corn Cakes

 

Recipe By :Morning Fires, Evening Lights, The Marlboro Country Cookbook

Serving Size : 12 Preparation Time :0:00

Categories : Savory Muffins Corn Bread

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each ears of corn

1/4 cup heavy cream -- (I had none, so see my notes)

1/2 cup yellow cornmeal

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt -- I like more!

1/2 teaspoon Tabasco sauce

1 egg -- beaten

2 tablespoons melted butter -- or marg

1 tablespoon green chile pepper -- and/or red

-- chopped fine*

 

* Green chile pepper -- aka Anaheim chiles, can be found fresh or in cans.

I would use Pablano chile's too. Any mild green one.

 

Shuck corn and reserve the outer corn husks. Wash and dry corn, then cut

corn kernels from cobs with a sharp knife. Put corn into a food processor

or grinder and add cream. Puree the two together.

 

Remove corn mixture from processor and put into a large mixing bowl. Stir

in cornmeal, flour, baking powder, salt, Tabasco sauce and beaten egg. Add

the melted butter and chopped chilies, mix them in.

 

Soften reserved corn husks in bowling water; cool under cold water and pat

dray with towels. Grease 10 or 12 muffins pans and line the sides with the

cleaned and dried husks; fill with the corn mixture. Bakes at 350 for 30

minutes.

 

Kitchen tested and MC'd by Brenda Adams <adamsfmle

 

Brenda's notes: I made these 10/23/00...and Jerry really liked the savory

'cornbread'. Husks aren't necessary to taste, but they look pretty. Don't

worry about how well you get the husks placed in the cups...just open one

and lay it in a circle against the sides of the muffin shape in the pan -

this is before you put the batter into each muffin. You don't have to be

too fussy, you are going for a rustic look...so just circle each muffin

thing and cross the ends over each other. The batter will hold them into

place after you add it..and if an end stands up, it's fine. (I might leave

them out, unless serving company.)

 

Cream: I had no heavy cream, so I substituted 1/8 cup lowfat buttermilk,

and 2 teaspoons fat-free cottage cheese.

At the table, we served with a tomato salsa spread over top of each muffin.

- Brenda

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 93 Calories; 5g Fat (42.3% calories

from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 28mg

Cholesterol; 95mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.