AMAZING CORN CAKE
Every bite of this corn cake is moist and tasty, thanks to the secret ingredient: a can of cream-style corn. Sweet caramel icing is the crowning touch. -Sallie Volz, Ypsilanti, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool. , For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.
Nutrition Facts : Calories 460 calories, Fat 21g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 465mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
AMAZING CORN CAKE
This is a moist spice cake with a 'secret' ingredient. They will never guess!
Provided by LOIS JEAN ANDERSON
Categories Desserts Cakes Spice Cake Recipes
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Stir together flour, baking powder, baking soda, cinnamon, and salt.
- In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 34.4 g, Cholesterol 31 mg, Fat 15.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 360 mg, Sugar 17.6 g
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
AMAZING CORN CAKE
So moist and yummy. I got This from my husband's friend. I was leary of making it, but when I did it was so good!
Provided by Mickie Roberts
Categories Cakes
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Pre heat oven to 350* Use a 9X13 greased cake pan. Bake 30-35 mins OR until done.
- 2. In Bowl, combine corn and the sugars. (both white brown)
- 3. Add the eggs 1 at a time and the oil, Beat well until blended.
- 4. Now add all the dry ingredients & Add to the batter and mix well.
- 5. Stir in raisins and nuts. Stir into batter. Mix well. Now add to mixture to the greased cake pan.
- 6. I use cream cheese frosting. You can buy it at the store or make recipe below.
- 7. CREAM CHEESE FROSTING In a bowl combine the cream cheese butter & vanilla
- 8. Beat at low speed until light.
- 9. add powdered sugar, beating until fluffy. (if necessary add tiny amounts of milk to make it spreading consistency.
AMAZING CORN CAKE - STEPHANIE
The addition of cream-style corn makes every bite of this cake moist and tasty. The sweet and fluffy caramel frosting is the final touch. ENJOY!!
Provided by Stephanie Dodd
Categories Cakes
Time 45m
Number Of Ingredients 12
Steps:
- 1. In large bowl, combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts.
- 2. Pour into greased 9 x 13" baking pan. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted near the middle comes out clean. Cool.
- 3. Frosting: 1/4 cup butter, 1/2 c. packed brown sugar, 1/4 c. milk, 2 - 3 cups powdered sugar. Bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk and powdered sugar until frosting is desired consistency. Frost cooled cake.
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