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Tamale Corn Cakes

3 ears corn
14 cup heavy cream
12 cup yellow cornmeal
13 cup all-purpose flour
12 teaspoon baking powder
14 teaspoon salt
12 teaspoon Tabasco sauce
1 egg, beaten
2 tablespoons melted butter or 2 tablespoons margarine
1 tablespoon red chili peppers or 1 tablespoon green chili pepper, finely chopped


Shuck corn, reserving outer husks. Cut corn kernels from cob with a sharp knife. Grind or puree corn kernels with the cream. Place in a mixing bowl;stir in cornmeal, flour, baking powder, salt, and egg. Beat in melted butter and chili pepper. Soften reserved corn husks in boiling water; cool under; cool under cold water and pat dry with towels. Grease 10 or 12 muffin pans and line with corn husks; fill with corn mixture. Bake in a 350 oven for 30 minutes.

Source: www.food.com