Dining By Debbie

Improved Sweet Corn Tamale Cakes Recipe

sweet-corn-tamale-cakes 20

Sorry to change things up on you. I decided to make these for Fresh Living Show. In doing so decided to try a few things. Still really good and using the same ingredients but a few changes on the method.

I really think it makes them better. Give this recipe a try and let me know what you think.

For those that have never heard of a Sweet Corn Tamale Cake, I just like to call it a Mexican Cornbread.

Improved Sweet Corn Tamale Cakes Recipe

Serves 12 - 16
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Appetizer Recipes
Region Mexican
By author Deborah Iverson



  • 1 bottle Salsa Verde
  • 1 cup salsa
  • 1 cup sour cream
  • 2 Medium tomatoes (diced)
  • 2 Medium avocados (diced)
  • 1/2 bunch cilantro (chopped)

tamale cakes

  • 3 cups 3 cups frozen sweet corn (14 oz.) (thawed and divided)
  • 1 cup butter (room temp)
  • 3/8 cups sugar
  • 1/4 teaspoon salt
  • 1 cup masa (instant corn flour)
  • 1/4 cup all purpose flour


tamale cakes
Step 1
Preheat oven to 400 degrees. In Blendtec or blender puree 2 cups of thawed corn
Step 2
Cream butter and sugar
Step 3
Add pureed corn to creamed mixture. Mix well.
Step 4
Add salt, masa (instant corn flour) and flour to corn mixture. Mixing well again.
Step 5
Pulse remaining corn in blender. Do not puree this. You will want corn chunks.
Step 6
Add this corn to the other mixture. Mix until all ingredients are moist.
Step 7
Using a large ice cream scoop or ¼ cup measuring cup place on baking sheet. Bake 14 – 16 minutes.
Step 8
While baking tamale cakes prepare sauce. In Blendtec or blender mix together salsa and sour cream until smooth.
Step 9
Spread a small amount of salsa Verde under each tamale. Spoon salsa mixture on top of tamale. Sprinkle with chopped tomatoes, avocados and cilantro. Makes 12 – 16


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