Mexican Sweet Corn Cake Food

SWEET MEXICAN CORN CAKE

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.

MEXICAN SWEET CORN CAKE

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.

SWEET CORN CAKES

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.

MEXICAN SWEET CORN CAKE

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.

SWEET CORN CAKE

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.

SIMPLE MEXICAN SWEET CORN CAKE (SCOOPABLE)

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix all ingredients together in a medium mixing bowl
• 3. I like to use a loaf pan and scoop it out with a ice cream scooper, but you can also use a 9x13 pan. I think it is much more moist with the loaf pan
• 4. Bake for 20-25 minutes in the 13x9 or 30-35 minutes in a loaf pan

MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE

Steps:

• Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
• Cover and microwave on high for 6-minutes.
• Stir well. Stir bottom and sides of dish well to remove any dry lumps.
• Cover and microwave on high for another 6-minutes.
• Stir well. Stir bottom and sides of dish well to remove any large lumps.
• Serve warm using an ice cream scoop or disher.

MEXICAN CORN CAKES

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.