Recipe: Tamale-type Corn Cake Thingies (like at Hamburger Hamlet)
  • 1/4 cup cornmeal
  • 1/4 cup pancake-mix
  • 1/2 tbsp sugar
  • 1/2 tbsp salt
  • about 1/2 cup room temperature water
  • sbout 1/2 cup corn kernals (freshly scraped or thawed frozen)
Preparing the batter
  • Stir together cornmeal, pancake-mix, sugar and salt in a big ol' bowl.
  • Stir in water until the batter is smooth. The texture should be quite viscous.
  • Stir in corn kernals until evenly distributed
  • Add about 1/4 of an inch of neutral oil to the bottom of a saucepan. Heat until small water drops flung into the oil (from a respectful distance, mind you) kick up oil vigorously but not violently. I'll get a thermometer and determine the actual temperature later.
  • Make drops of batter approximately 3 inches in diameter in the hot oil. When a golden-brown color begins to show about 1/3 of the way up the side of the cake, turn and cook until done (total about 2 minutes).
  • Remove cakes from oil and drain excess oil.
  • Serve with delicious sauces and garnishes that I will figure out another day.

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