CORN & BASIL CAKES
A delicious way to use the fresh corn of summer - and fresh basil, too! This recipe was found online on Eating Well.
Provided by Katzen
Categories Lunch/Snacks
Time 30m
Yield 10 Cakes, 5 serving(s)
Number Of Ingredients 9
Steps:
- Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
- Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Nutrition Facts : Calories 207.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 88, Sodium 320.7, Carbohydrate 26.8, Fiber 3.5, Sugar 2.3, Protein 7.2
STRAWBERRY CORN CAKES
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 330, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 57 milligrams, Sodium 298 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
PARMESAN-BASIL CORN CAKES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut the kernels off 2 ears of corn. Pulse half the corn and 1 egg in a food processor, then transfer to a bowl. Mix in the remaining corn, 1/4 cup each flour, grated Parmesan and chopped basil, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side.
STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Provided by Irvin Lin
Categories Summer Bake Dessert Berry Strawberry Blueberry Cornmeal Basil Coriander Vegetarian Tree Nut Free Soy
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the Strawberry Filling:
- Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
- Make the Whipped Cream:
- Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
- Make the Basil-Cornmeal Shortcakes:
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
- Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
- While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
- Assemble the Shortcakes:
- Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
- Tearing Strawberries:
- It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
- VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
- Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
- For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.
More about "corn basil cakes food"
BASIL CORN CAKES RECIPE – MUST LOVE HOME
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5/5 (1)Total Time 25 minsCategory Side DishCalories 309 per serving
- In a large bowl sift together the flour, baking powder, black pepper and salt. In a small bowl, mix 1 tbsp of the oil, the eggs and milk until well blended. Add this to the dry ingredients and mix only until all the flour is moistened. Fold the cream corn and basil into the batter, until the corn and basil are fully incorporated.
- Brush a non-stick skillet with the remaining oil, heat over medium heat until hot. The oil will be sizzling, but not smoking. Pour the batter into the skillet, using 1/4 cup of batter for each. Allow to cook until the edges of the cake become slightly dry, about 1- 2 minutes then flip the cake over. Cook the other side until golden brown, about an additional 2 minutes. The cakes are done when both sides are golden brown. Repeat with the remaining oil and batter.
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