Sweet Corn and Poblano Tamale Cakes

Ingredients

• 2 cups Masa Harina
• 1.5 cups Chicken Broth
• 1.5 cups Sweet Corn (fresh or frozen)
• 2 each Poblano Peppers
• 0.5 cup Monterey Jack Cheese
• 0.5 cup Butter (melted)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 4 each Eggs
• 1 tablespoon Olive Oil

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 poblano peppers on a baking sheet and cook under the broiler, turning them every few minutes, until their skins are completely blackened on all sides.
2. 2Carefully transfer the blackened 2 poblano peppers to a medium bowl, cover the bowl tightly with plastic wrap, and let them steam for 10 minutes. Once the peppers are cool enough to handle, peel off their blackened skins, remove the seeds, and chop the pepper flesh into 1/4-inch pieces.
3. 3In a large mixing bowl, combine the 2 cups Masa Harina, 1.5 cups Chicken Broth, 0.5 cup melted Butter, 1 teaspoon Baking Powder, and 0.5 teaspoon Salt. Stir these ingredients together with a whisk or spoon until a smooth batter forms.
4. 4Gently fold the 1.5 cups Sweet Corn, the chopped poblano peppers, and the 0.5 cup Monterey Jack Cheese into the batter until just combined.
5. 5Lightly grease a standard 12-cup muffin tin with the 1 tablespoon Olive Oil. Spoon the tamale batter evenly into each muffin cup, filling each cup about three-quarters full.
6. 6Bake the tamale cakes in the preheated 400°F (200°C) oven for 25 to 30 minutes, or until they are golden brown on top and a wooden toothpick inserted into the center of a cake comes out clean.
7. 7While the tamale cakes are baking, heat a non-stick skillet over medium heat. Crack the 4 Eggs into the hot skillet and fry them until the egg whites are fully set and the yolks are cooked to your desired firmness.
8. 8Carefully remove the warm tamale cakes from the muffin tin. Serve them immediately, topped with one of the fried eggs.

Related Guides