Marlboro Tamale Corn Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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From the Marlboro cookbook 'Fifty From the Trail'. Now, these look really good!! Ingredients:
3 ears corn |
1/4 cup heavy cream |
1/2 cup yellow cornmeal |
1/3 cup all-purpose flour |
1/2 tsp baking powder |
1/4 tsp salt |
1/2 tsp tabasco sauce |
1 egg, beaten |
2 tbs melted butter |
1 tbs finely chopped red and/or green chili peppers |
Directions:
1. Shuck corn, reserving outer husks.
2. Cut corn kernels from cob with sharp knife. Grind or puree corn kernels with cream. Place in a mixing bowl; stir in cornmeal, flour, baking powder, salt, Tabasco sauce and egg. Beat in melted butter and chili pepper.
3. Soften reserved corn husks in boiling water; cool under cold water and pat dry with towels. Grease 10-12 wells of a muffin pan and line with corn husks; fill with corn mixture.
4. Bake in a 350 oven for 30 minutes.
5. Serve with Red Pepper Paste or Roasted pepper and Tomato Salsa.
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