MEXICAN CORN CAKE
Provided by Stefanie Fauquet
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Prepare a 9x5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside.
- Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.
- Pour the mixture into prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown.
- Use an ice cream or cookie scoop to serve the corn cake.
PAN DE ELOTE (MEXICAN SWEET CORN CAKE)
There's no wrong way to eat Pan de Elote, or Mexican Sweet Corn Cake. As a treat with your morning coffee or for dessert, every bite is absolutely delicious.
Provided by Maggie Unzueta
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter the pan.
- Flour the pan using 2 tablespoons flour.
- Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half the corn to a blender.
- Blend until smooth.
- Add the remaining corn and blend.
- For more corn texture, blend slightly.
- For less corn texture, blend until smooth.
- In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
- Stir to combine.
- Mix the corn mixture with the dry ingredients.
- Stir until well combined.
- Pour the batter into the pan.
- Bake for 45 minutes, or until a toothpick comes out clean.
Nutrition Facts : Calories 264 kcal, Carbohydrate 45 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 77 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
PAN DE ELOTE
Pan de elote is a delicious, fluffy and moist Mexican sweet corn cake. A classic and simple dessert to enjoy at any weekday meal or to eat at breakfast!
Provided by Maricruz
Categories dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Butter and flour a square baking pan about 8 or 9-inch (21cm).
- Sift the rice flour, baking powder, baking soda, and cinnamon powder together. Set aside.
- In a blender or food processor add corn, vanilla extract and milk. Process for 1 or 2 minutes at high and then set aside.
- In a mixer bowl add butter and sugar. Beat for 5 minutes at high or until you'll have a fluffy and pale cream.
- Add one yolk and mix until combined, then add the other 2 yolks one at time and mixing between additions.
- Pour in the oil and mix to combine.
- Add to the bowl the flour mixture and mix.
- Add the corn mixture and combine everything with a spatula.
- Place egg whites and salt on a clean medium bowl, beat with your electric mixer at high until sift peaks form.
- Add egg whites to the bowl with batter and gently fold in to combine everything. Make slow movements from down to up, so the eggs whites won't deflate.
- Place the batter on the baking pan you prepared before and use a spatula to level on top.
- Bake from 50 to 60 minutes or until a tooth pick inserted in the middle comes out clean and the cake is browned on top.
- Remove pan de elote from the oven and allow to rest for 5 minutes on the countertop, then carefully remove it from the baking dish and place it on a cooling rack.
Nutrition Facts : Calories 485 kcal, Carbohydrate 61 g, Protein 8 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 110 mg, Sodium 519 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 14 g, ServingSize 1 serving
MEXICAN SWEET CORN CAKE
Love that sweet corn cake that your favorite Mexican restaurant serves? Than why not make it at home...so easy and SO good. I like to serve it with a spicy dinner...although I am told it is served as a dessert as well.
Provided by Chris T.
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350*
- 2. In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
- 3. Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
- 4. Stir the blended corn into the butter mixture.
- 5. In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
- 6. Add that to the butter/corn mixture and stir until combined well.
- 7. Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.
PASTEL DE ELOTE (MEXICAN CORN CAKE)
A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.
Provided by Elva_Adriana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
- Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
- Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
- Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
- Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g
CORN CAKE
A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.
Provided by MathMom.calif
Categories Low Protein
Time 35m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease an 8 by 8 baking pan.
- Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
- Stir in the corn muffin mix and sugar.
- Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.
MEXICAN CORN CAKES
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
- Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
- Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.
SWEET MEXICAN CORN CAKE
If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
- Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g
MEXICAN SWEET CORN CAKE
I love Mexican Food! This is a tasty little side dish served at restaurants such as Chi Chi's, El Torito, and Chevy's Fresh Mex. This is more like a corn pudding, but I have known others to fry the dough into a pancake. Masa Harina, one of the ingredients, means corn flour. I have found it at major grocery chains or you can find it at a store that specializes in Hispanic foods. I could eat this for breakfast, lunch , and dinner.
Provided by Dawn399
Categories Corn
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Whip butter and shortening in a mixing bowl and beat until creamy.
- Add Masa harina slowly and mix thoroughly.
- Add water until cookie dough consistency and mix.
- Blend in corn kernels.
- Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
- Add masa harina mixture and mix until blended.
- Grease an 8x10 square pan and pour mixture into pan.
- Cover pan with foil and bake.
- Bake 40-50 minutes at 350 until it is consistency of custard.
- Allow to stand at room temperature for 15 minutes.
- May serve with an ice cream scoop or cut into squares.
- You may use a food processor and add ingredients as specified above.
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