BOB W'S CORN CAKES
These little cakes are very addicting. A yummy bite-sized treat. The hot sauce butter really kicks 'em up.
Provided by Bob Wakeman
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. In a skillet cook bacon till crisp. Remove with slotted spoon. Crumble and set aside. If using fresh corn on the cob, remove husks and silk. Wash ears of corn.
- 2. In a large mixing bowl remove kernels of corn from the cob. Scrape ears of corn to get as much of the milk as possible. In another mixing bowl beat eggs. Add dry ingredients and blend. Stir in the corn, hot sauce, and bacon. Stir till all is mixed well.
- 3. In the skillet with the bacon drippings. Drop better by spoonfuls into the hot skillet. Fry till edges are crisp then flip and brown the other side serve with corn cake butter.
- 4. Corn cake butter. 4 tsp hot sauce 1 cup of softened real butter. Mix together until well blended.
4 INGREDIENT CORN CAKES
This Corn Cakes recipe has quickly become one of our go-to snack and easy dinner recipes. They come together so quickly, use only 4 ingredients and fill up little bellies fast. Enjoy them as is, with some tomato ketchup or sour cream, or dress them up with some creme fraîche, chives and smoked salmon.
Provided by Whole Food Bellies
Categories Snack
Time 17m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the corn kernels with the egg until the kernels are coated
- Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
- Add salt and pepper to taste
- Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
- Serve immediately.
Nutrition Facts : Calories 33 kcal, Carbohydrate 5.8 g, Protein 1.6 g, Fat 0.8 g, SaturatedFat 0.2 g, Cholesterol 18 mg, Sodium 10 mg, Fiber 0.9 g, Sugar 0.6 g, ServingSize 1 serving
CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
FRESH CORN CAKES
These little corn cakes are the perfect summer side. Utilizing fresh summer corn, picked at its peak, they are bursting with sweet corn flavor. Great as a side dish to grilled meat or fish, they could also be a meal on their own!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup each flour and cornmeal, 1 1/2 teaspoons turbinado sugar, 3/4 teaspoon kosher salt, 1/2 teaspoon each baking powder and baking soda and 1/8 teaspoon cayenne in a large bowl. In another bowl, whisk 1 cup buttermilk, 1 egg and 2 tablespoons melted butter. Stir the wet ingredients into the dry ingredients, then fold in 1 cup corn kernels and 1/4 cup chopped chives. Cook 1/4 cupfuls of batter in an oiled nonstick skillet over medium-low heat until golden, about 3 minutes per side. Serve with hot honey.
GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
- In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
- Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
CHEESY CORN CAKES
These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them
Provided by Lesley Waters
Categories Main course, Snack
Time 15m
Yield Makes 12 cakes
Number Of Ingredients 10
Steps:
- Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
- In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
- Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.
Nutrition Facts : Calories 127 calories, Fat 4.8 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.9 grams sugar, Fiber 0.8 grams fiber, Protein 5.4 grams protein, Sodium 0.64 milligram of sodium
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
BOB W'S CORN CAKES RECIPE - (4.4/5)
Provided by Nana_CAM
Number Of Ingredients 7
Steps:
- 1. In a skillet cook bacon till crisp. Remove with slotted spoon Crumble and set aside. If using fresh corn on the cob, remove husks and silk. Wash ears of corn. 2. In a large mixing bowl remove kernels of corn from the cob. Scrape ears of corn to get as much of the milk as possible. In another mixing bowl beat eggs. Add dry ingredients and blend. Stir in the corn, hot sauce and bacon. Stir till all is mixed well. 3. In the skillet with the bacon drippings. Drop batter by spoonfuls into the hot skillet. Fry till edges are crisp the flip and brown the other side serve with corn cake butter. 4. Corn cake butter. 4 tsp hot sauce 1 cup of soften real butter. Mix together until well blended.
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