One of the best vegetarian dishes at The Cheesecake Factory are their Sweet Tamale Corn Cakes. They are technically under their appetizer selection, but I always order them for my meal. They are that delicious! Sweet, soft corn cakes are piled with sour cream, fresh avocado and tomatoes and are then drizzled with an amazing spicy sweet sauce. Divine! I know I am not the only one who loves these cakes. Everyone adores them, right?
I won’t pretend that the corn cakes at The Cheesecake Factory are the healthiest dish out there… truth be told, the real cakes probably have at least a cup of sugar in them. They also have butter, white flour and probably more sodium than I care to know about. Yet, we all still love the taste. So I’m sure everyone will appreciate a healthier version of these cakes! This recipe is simplified from the true corn cakes recipe but still tastes just as yummy.
Sweet Tamale Corn Cakes are possible to remake without the unhealthy ingredients. These cakes are sugar-free, gluten-free, can be made dairy-free and have a pretty simple ingredient list! Some people are against corn, but organic non-GMO corn eaten on occasion actually has some great health benefits. What you might love the most about these cakes is how versatile they are. They are easy enough for a week night dinner but pretty enough for a party. They can be eaten as an appetizer, lunch, dinner or a late night snack. Serve on a healthy bed of greens, layer on the southwestern sauce and enjoy this healthy remake!
Healthy Sweet Tamale Corn Cakes (gluten-free, sugar-free and dairy-free option)
2 cups Organic Frozen Corn, slightly thawed but still damp
1 cup Organic Corn Meal
1 cup Brown Rice Flour
2 Large Organic Eggs
1/2 teaspoon Liquid Stevia
1/3 cup Grape Seed Oil or Melted Butter
1/4 teaspoon Garlic Salt (or 1/4 teaspoon Pink Salt and 1/16 teaspoon Garlic Powder)
2 Tablespoons Grape Seed Oil or Olive Oil, for cooking
In a food processor or blender, process the corn meal until a rough flour. Some brands of organic corn meal are super grainy and crunchy, so you want to process the meal until more fine so the texture of the cakes are not super crunchy. If the brand you buy isn’t grainy, you can omit this step.
In a small bowl, combine the corn, corn meal/flour and rice flour. Add the rest of the ingredients except cooking oil. The mixture will be moist. If the cakes are not able to mash together well, add a bit of water. Divide into 10 equal cake disks about 3/4 inch thick. Pour 2 tablespoons oil on cooking pan or non-stick griddle and heat to 350 degrees. Cook for 1 minute, then flip cakes to cook the other side. Reduce heat to 325 degrees, cover cakes and cook for another 2-4 minutes, until the cakes are completely hot.
Sweet Southwestern Sauce
1 cup plus 2 Tablespoons Mayonnaise (can use dairy-free or vegan versions)
1 teaspoon Water
2 teaspoons Apple Cider Vinegar
1/4 cup Xylitol or Eyrthritol
1 teaspoon Liquid Stevia
1 teaspoon Chili Powder
1/2 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
1/4 teaspoon Onion Powder
1/16 teaspoon Lemon Pepper
In a small mixing bowl, whisk together all the sauce ingredients until smooth. Drizzle over corn cakes and top with the following toppings:
1 Large Ripe Avocado, chopped
2 Medium Tomatos, chopped
1/4 cup chopped Cilantro
1/2 cup Sour Cream (can use vegan sour cream)
Makes 10 small corn cakes or serves 4-5
Adapted from food.com