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Nutrition Facts

Serving Size 1 (278g)

Recipe makes 4 servings

Calories 577
Calories from Fat 368 (63%)
Amount Per Serving %DV
Total Fat 41.0g 63%
Saturated Fat 18.6g 93%
Monounsaturated Fat 12.3g
Polyunsaturated Fat 7.4g
Trans Fat 0.0g
Cholesterol 74mg 24%
Sodium 987mg 41%
Potassium 541mg 15%
Total Carbohydrate 52.8g 17%
Dietary Fiber 6.1g 24%
Sugars 18.6g
Protein 6.0g 12%

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Sweet Corn Tamale Cakes the Cheesecake Factory Copycat

Recipe #207220 | 1 hour | 30 min prep | add private note
(19) RATE IT NOW Print Recipe
Sumisan

By: Sumisan
Jan 22, 2007

I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I garauntee that you will enjoy it. I found it online and in a weird place so I figure putting it here is only the right thing to do. Please try it I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL

SERVES 4 (change servings and units)

Ingredients

Salsa Verde

For Tomato Salsa

For Southwestern Sauce

For Cakes

For Garnish

Directions

  1. 1
    Prepare salsa verde by combining all prepared ingredients. Chill.
  2. 2
    Prepare tomato salsa by combining all prepared ingredients. Chill.
  3. 3
    Prepare southwestern sauce by combining all ingredients. Chill.
  4. 4
    Preheat oven to 400°F.
  5. 5
    Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
  6. 6
    Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  7. 7
    Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  8. 8
    Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  9. 9
    Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

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Featured Reviews for This Recipe

From: Chef #1397813

On Oct 20, 2009

I just tried the actual corn cakes. They are pretty good. I will make them again. The bottoms browned faster in the oven than expected. Next time I'll watched them between 20 & 25 min before turning them. I would bake them like the recipe suggests. I couldn't imagine pan frying them on top of all the butter in this recipe. I baked them and they had the perfect crispiness.

0 people found this review helpful

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    • From: Gourmet Lady #2

    On Sep 30, 2009

    These were awesome I'm so thankful! I found it funny that my daughter didn't like them because they taste exactly like the ones at Cheesecake Factory and she loves those. I think it may have been due to the fact that I fried them in butter and it got a bit crispier than she's use to. Next time I'll do the baking method that you mentioned or brown it slightly then bake it, didn't think it would give me that little bit of crispness I wanted if I baked only so did it on the stove but it was a bit crispier than normal....or I'll just be sure to take them out sooner if I do this method again. So happy I can make these now and save some $$...oh and I did the cakes only not the toppings I'll save that for a special day when company is over or something.

    0 people found this review helpful

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    • From: Chef Annie

    On Aug 26, 2008

    I worked at Cheesecake Factory a few years ago and this was my favorite item on the menu. I looked up the recipe one day (the cooks let me) and this is the EXACT recipe. I only prepare the corncakes and the red salsa (and top with avocado and sour cream), omitting the salsa verde and southwestern sauce--still excellent and much less work!! The way they cook it is on a skillet, NOT in the oven. Just cook on low-med heat like you would pancakes until very golden brown. YUM.

    9 people found this review helpful

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    • From: Kristi E.

    On May 3, 2008

    These are delicious! I cut the butter in half. This made the batter thicker. I used a small Pampered Chef scoop and made balls instead of 3 inch patties. I baked them for 15 minutes. The recipe yielded about 20 cakes. This was nice because they were less fattening and and they went further.

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 19 reviews

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