I first tasted these a year ago on holiday in Vegas and there's nothing like them in Britain. Not even at American or Mexican themed restaurants. (Although admittedly these do not really resemble proper Mexican tamales, despite the name.)
These are light, creamy sweet little 'pudding' shaped corn cakes. I spent the last couple of years using different recipes and modifications trying to re-create them at home, and the recipe you see below is absolutely the closest you are going to get.
- 83 millilitres masa harina
- 83 millilitres light margarine (or butter - softened)
- 83 millilitres milk (or single or double cream, or evaporated milk, whatever your preference)
- ½ teaspoon baking powder
- 63 millilitres granulated sugar
- 63 millilitres coarse yellow cornmeal
- 369 grams sweetcorn
Sweetcorn Cakes or Tamales is a community recipe submitted by Baking Phoenix and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Masa harina is NOT the same as cornmeal/polenta or cornflour (UK). Masa harina is readily available in the US but I'm afraid in the UK you may have difficulty finding it, and it really is required for this recipe.