SWEET CORN CAKE
A Mexican sweet corn cake with a spoon bread consistency.
Provided by Lee Ann Clarke
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g
SWEET CORN CAKES
This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.
Provided by SUE202
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
- Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
- Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g
SWEET CORN CAKES
These cakes are an ode to my home state of Kansas, which I adore so much that I have an outline of it tattooed on my neck! Kansas has the dreamiest and sweetest corn you ever did eat. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 18 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
- In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
- In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
- Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
- Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
- Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.
HEALTHY SWEET CORN CAKES
No more corn muffin mix! I added chopped jalapenos and lots of grated cheddar cheese to these for last night's dinner of tomato-garlic soup and salad.
Provided by spatchcock
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (205°C).
- Coat a 6-muffin tin with cooking spray.
- Combine ingredients and pour into prepared muffin tins.
- Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.
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.
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 :
SWEET HOT CORN CAKE
Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.
Provided by Hilarie Burton
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 6
Number Of Ingredients 23
Steps:
- Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
- Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
- Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
- Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
- Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
- Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 69 g, Cholesterol 96.4 mg, Fat 15.1 g, Fiber 3.5 g, Protein 8.2 g, SaturatedFat 8.6 g, Sodium 468.5 mg, Sugar 38.6 g
EASY SWEET CORN CAKE
Make and share this Easy Sweet Corn Cake recipe from Food.com.
Provided by Crystal B.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.
CHI-CHI'S SWEET CORN CAKES
Make and share this Chi-Chi's Sweet Corn Cakes recipe from Food.com.
Provided by brownstone gal
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water.
- Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
- In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set.
- Remove smaller pan from water, uncover, and let stand 15 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 350.7, Fat 19.3, SaturatedFat 11.6, Cholesterol 50.9, Sodium 285.3, Carbohydrate 44.8, Fiber 2.3, Sugar 16.7, Protein 4
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
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