Tamale Griddle Cakes

Last week, my little sister went out to dinner with friends at the Cheesecake Factory, where she ordered a tamale cake appetizer. She wrote me an email telling me how good they were, with an attached copycat recipe, and promised to make them for me the next time she came for a visit. But then I couldn't stop thinking about them. Last thing before I went to bed, first thing when I woke up. Was it really possible to have the taste of tamales without all of the work? The notion made my heart leap up and dance the cucaracha. I was in love, enamorado, and we hadn't even been introduced. Mexican food, next to long walks on the beach and long stemmed red roses, has always had a special place in my heart. And so we met, and we've been inseparable ever since. You've got to try them to believe me. One bite and you'll find true love too.

Money Saving Tips: You'll need to buy masa harina for this recipe and you'll get a hefty bag. Store it in an airtight container and use it for tamales, corn tortillas, and sopas. It also makes a nice thickener for chilli and mexican style soups. Use leftover fresh corn kernels to save even more pennies. The original recipe calls for twice the amount of butter that I've used. I swapped out the excess for some broth.
Tamale Griddle Cakes

Notes: These make a fabulous light meal or appetizer. Leftovers are out of this world, too.

Estimated Cost: $2.00 for 12

1 and 1/2 cups corn kernels, divided use

1/4 cup vegetable broth or chicken broth or water

1/4 cup butter, softened

3 tablespoons sugar

1 pinch salt

heaping 1/2 cup masa harina

1/4 cup flour

In a blender, combine 3/4 cup corn kernels and butter. Process until almost smooth. Pour into bowl and add remaining ingredients, including remaining 3/4 cup corn kernels. Shape into 12 small patties. Preheat griddle over medium high heat and lightly coat with butter. Cook patties like pancakes, until golden brown on each side. Serve with avocado, sour cream, and fresh salsa.

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