SALSA CORN CAKES
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY
I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL
Provided by Sumisan
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Prepare salsa verde by combining all prepared ingredients. Chill.
- Prepare tomato salsa by combining all prepared ingredients. Chill.
- Prepare southwestern sauce by combining all ingredients. Chill.
- Preheat oven to 400°F.
- Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
- Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
- Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
- Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.
IMPOSSIBLE CAKE
This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h26m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
- Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
- Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
- Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
- Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
- Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
- Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
- Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.4 g, Cholesterol 132.6 mg, Fat 20.3 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 12 g, Sodium 364.3 mg, Sugar 40.9 g
MINI CORN CAKES W/CHILI VERDE
Steps:
- Corn Cakes: Mix the cornmeal, flour, salt, baking powder, egg, milk and butter to make a smooth batter. Stir in corn kernels and hot sauce. Brush a frying pan with oil. Preheat over medium heat. Drop heaped teaspoonfuls of mixture onto hot surface. Cook until crisp and golden, approximately 2-½ minutes per side. Cook pancakes to room temperature. Chili Verde: Place pork in large saucepan. Drain tomatillos and pour liquid into pan with pork. Cover and bring to boil. Stir, lower heat and simmer, covered, for 30 minutes. Uncover and add onions, garlic and oregano. Cook over high heat until liquid evaporates and meat is browned. Add tomatillos and broth. Cover; simmer over medium heat for 30 minutes, stirring occasionally. Add chilies, cumin, and hot sauce. Cover and simmer over low heat for 45 minutes, stirring occasionally. Remove from heat. Add cilantro and stir. To serve: Top each corn cake with spoonful of the Chili Verde. If desired, top with small amount of fresh salsa.
TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS
I love this chili, and the corn cake toppers are perfect with it! The muffin mix, egg and milk amounts are from a box of Jiffy mix; you should adjust these amounts to whatever brand you're using. Adapted from Rachael Ray.
Provided by hepcat1
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat deep skillet or wide pot over medium high heat; add oil and turkey.
- Crumble meat as it cooks, 3 minutes.
- Add the onions and garlic, chili powder, and chipotle; cook another 5 minutes.
- Season with salt to taste.
- Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan.
- Add the stock, tomatoes, and beans and bring to a bubble.
- Reduce heat and simmer at least 10 minutes, or until you're ready to eat!
- Heat a nonstick griddle pan over medium high heat.
- Mix muffin mix, egg, and milk together to make a batter; add cheese to batter and mix well.
- Rub grill with butter.
- Ladle the batter to make 3-inch cheese and corn cakes.
- Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
- Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
Nutrition Facts : Calories 1050.4, Fat 38.8, SaturatedFat 16.5, Cholesterol 254.2, Sodium 1744.4, Carbohydrate 85.6, Fiber 13.8, Sugar 25.2, Protein 85.4
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