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Tamale cakes are a delightful culinary creation that pays homage to the traditional Mexican tamale, a dish with deep cultural roots and a rich history. Traditionally, tamales consist of masa (a dough made from corn) filled with various ingredients, wrapped in corn husks, and steamed to perfection. They are often enjoyed during festive occasions, family gatherings, and celebrations, making them a beloved staple in many Latin American households. However, the innovation of tamale cakes brings forth a unique transformation of this classic dish, allowing for a versatile and accessible version that appeals to modern palates.

Mini Sweet Corn Tamale Cakes

Discover the delightful twist on a classic with mini sweet corn tamale cakes! These bite-sized treats capture the essence of traditional tamales while offering a modern and versatile option perfect for any occasion. Made with masa harina, sweet corn, and a blend of flavorful spices, they are packed with taste and texture. Ideal as appetizers, snacks, or part of a meal, these tamale cakes are sure to impress your guests and elevate your gatherings with their charming presentation and rich flavors.
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Ingredients
  

1 cup masa harina (corn flour)

1 cup sweet corn kernels (choose fresh, frozen, or canned based on availability)

1/2 cup vegetable broth (low-sodium recommended)

1/4 cup unsalted butter, softened to room temperature

1/2 teaspoon baking powder

1 teaspoon chili powder (adjust to taste)

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 cup grated cheese (cheddar or queso fresco for a creamier texture)

1/4 cup fresh cilantro, chopped finely

1/4 cup red bell pepper, diced small

Cooking spray or vegetable oil for greasing the pan

Instructions
 

Prepare the Mixture: In a large mixing bowl, combine the masa harina, baking powder, chili powder, cumin, and salt. Stir these dry ingredients together thoroughly, ensuring an even distribution of spices.

    Add Wet Ingredients: Gradually incorporate the softened butter into the dry ingredients, mixing until combined. Slowly add the vegetable broth, stirring until a smooth, cohesive batter forms.

      Incorporate Corn and Vegetables: Carefully fold in the sweet corn, grated cheese, chopped cilantro, and diced red bell pepper. Mix until just combined to avoid overmixing, which can toughen the cakes.

        Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is hot enough for even baking.

          Prepare Baking Pans: Lightly grease a mini muffin tin or a small cake pan with cooking spray or a light coating of vegetable oil, making sure each cavity is well coated to prevent sticking.

            Fill the Molds: Using a spoon or a small ice cream scoop, fill each cavity of the muffin tin with the tamale cake mixture, ensuring to fill them approximately 3/4 of the way full to allow room for rising.

              Bake: Place the filled muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove the mini tamale cakes from the oven and let them cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely.

                  Serve: These delightful mini sweet corn tamale cakes can be enjoyed warm or allowed to cool to room temperature. For an extra burst of flavor, serve them with salsa, a drizzle of avocado crema, or your favorite hot sauce.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 12-16 servings

                      - Presentation Tips: Arrange the mini tamale cakes on a vibrant platter, garnished with extra cilantro leaves and a small bowl of your preferred sauce on the side. Consider adding fresh lime wedges for a zesty touch!