Creamy Cornmeal Cake Food

CORNMEAL CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
• In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
• Chop corn in food processor or blender. Stir into butter mixture.
• In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

CORNMEAL CAKE

Steps:

• Pre-heat the oven at 200°C.
• Lightly oil (or butter) a non-stick 30 cm cake pan.
• Mix the eggs yolk with sugar and oil.
• Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
• Mix this to the eggs mixture.
• Sift the flour with the baking powder and add to the mixture.
• On a clean bowl whisk the eggs white and fold into the mixture.
• Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

CREAMY CORNMEAL CAKE

Steps:

• Pre heat your oven to 350 degrees.
• Add all the ingredients, with the exception of the baking powder, to the blender and blend for a few minutes until everything is combined.
• Add the baking powder and blend again for 5 more minutes.
• Transfer the dough to a greased and floured 9X13 cake pan and bring it to the oven for about 40-45 minutes or until a tooth pick inserted in the cake comes out clean.
• If you want, sprinkle some confectioner sugar mixed with cinnamon on top of your cake.

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE

Steps:

• Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

CORNMEAL CAKE WITH BUTTERMILK ICE CREAM AND RHUBARB COMPOTE

Steps:

• Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess. Sift flour, ½ cup cornmeal, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with crushed sugar.
• Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate, then invert, crushed sugar side up, onto rack. Cool completely. DO AHEAD: Can be made 8 hours ahead. Wrap in foil; let stand at room temperature.
• Cut cake into wedges. Serve with Buttermilk Ice Cream and Rhubarb Compote alongside.

BOLO DE FUBA CREMOSO (CREAMY CORNMEAL CAKE)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
• Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
• Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

CORNMEAL CAKE WITH CREAM AND BERRIES

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-9-inch baking pan with butter. Sprinkle with flour; shake to coat. Tap out excess; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 3/4 cup sugar, and honey until fluffy, about 3 minutes. Add eggs one at a time. Beat until incorporated; do not overbeat. Add sour cream; mix to combine. Whisk together flour, cornmeal, baking powder, and salt. Add dry ingredients to batter; mix to combine. Scrape sides of bowl with a spatula; mix again.
• Spread batter in prepared pan. Brush with water; sprinkle with remaining sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool slightly on a wire rack. Whip cream. Cut cake into squares; split. Fill with cream and berries.

CORNMEAL CAKE

Steps:

• 1. Preheat the oven to 450°F (230°C). Pour the melted butter into a 10-inch (25 cm) tart pan and swirl it around so it evenly covers the bottom.
• 2. Heat the milk in a small saucepan over low heat until it is hot but not boiling. Keep it hot over very low heat.
• 3. In a large bowl, whisk the egg with the sugar. Then whisk in the cornmeal, flour, and salt. Whisking vigorously, slowly add the hot milk, stirring until combined.
• 4. Strew the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface. The apples slices will stick well above the batter. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
• 5. When the corn cake is cooked, remove it from the oven and serve immediately, with salad alongside.

CORNMEAL PLUM CAKE WITH LEMON WHIPPED CREAM

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch springform pan with cooking spray and sprinkle the bottom with 1 tablespoon cornmeal.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until foamy, about 1 minute. Add 1/3 cup of the sugar in a stream and whip to soft-medium peaks or the consistency of marshmallow cream. Transfer to a bowl and set aside.
• Wipe the stand mixer bowl out with a paper towel. Whisk the flour, remaining 1/3 cup cornmeal, 2/3 cup sugar, baking powder and salt until combined. Add the egg yolks, lemon zest, cream, butter, oil and vanilla and mix on low speed until combined. Scrape the bowl and whisk clean and mix on medium speed for 20 seconds.
• Use a spatula to fold the whipped egg white mixture into the batter in two additions, mixing until just combined. Pour the batter into the prepared pan and spread until smooth. Place the plum slices over the top and sprinkle with the remaining 1 tablespoon sugar. Bake until a toothpick inserted near the center comes out with moist crumbs, 44 to 48 minutes.
• Cool the cake in the pan on a rack for 20 minutes. Remove the sides of the pan and let the cake cool until barely warm. Serve slightly warm or at room temperature with a dollop of Lemon Whipped Cream. Store leftover cake covered at room temperature on the counter overnight.
• Combine the sugar, zest and salt in the bowl of a stand mixer fitted with the whisk attachment. Stir the mixture with a spoon to release the lemon aroma. Add the cream and vanilla and whip on medium speed until medium peaks form. Serve a dollop with a slice of Cornmeal Plum Cake. Store leftover cream covered in the refrigerator.