Tamale Corn Cakes

• 3 ears corn
• 14 cup heavy cream
• 12 cup yellow cornmeal
• 13 cup all-purpose flour
• 12 teaspoon baking powder
• 14 teaspoon salt
• 12 teaspoon Tabasco sauce
• 1 egg, beaten
• 2 tablespoons melted butter or 2 tablespoons margarine
• 1 tablespoon red chili peppers or 1 tablespoon green chili pepper, finely chopped

1. Shuck corn, reserving outer husks.
2. Cut corn kernels from cob with a sharp knife.
3. Grind or puree corn kernels with the cream.
4. Place in a mixing bowl;stir in cornmeal, flour, baking powder, salt, and egg.
5. Beat in melted butter and chili pepper.
6. Soften reserved corn husks in boiling water; cool under; cool under cold water and pat dry with towels.
7. Grease 10 or 12 muffin pans and line with corn husks; fill with corn mixture.
8. Bake in a 350 oven for 30 minutes.

corn, heavy cream, yellow cornmeal, flour, baking powder, salt, tabasco sauce, egg, butter, red chili peppers

Taken from www.food.com/recipe/tamale-corn-cakes-237508 (may not work)