Shortcut Sweet Corn Cake Food

SWEET CORN CAKE

Steps:

• Heat oven to 325ºF.
• Blend first 4 ingredients in blender, in batches if necessary, until smooth; pour into large bowl. Add combined flour and baking powder; whisk until blended.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.

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.

SHORTCUT CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven or wide pot over medium-high heat. Add the onion, bell pepper, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the sweet potato, garlic, chili powder and cumin and cook until combined, about 3 minutes.
• Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions.

SHORTCUT TRES LECHES CAKE

Steps:

• Spray a 9-by-13-inch cake pan with nonstick baking spray.
• Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer.
• Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes.
• Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries.

SWEET CORN CAKE WITH HOT BUTTER GLAZE

Steps:

• Preheat oven to 350 Degrees: Add the sweet corn in a small shallow bowl and toss in the 2 tablespoons of melted butter. Turn the corn to a baking sheet and roast in the oven for 10 minutes. Once the corn has roasted, turn to a food processor or chopper and pulse until well chopped (pulse just a few times).
• Increase oven temperature to 375 Degrees: In a large bowl, cream the butter and add the sugar until light and fluffy. Blend in the eggs one at a time. Now add the vanilla extract and butter extract (if you have it). In a separate bowl, sift together the cake and corn flour together. Slowly add the flour into the wet ingredients. Add the baking powder, soda, and salt.
• Slowly pour in the buttermilk and add the ricotta cheese ( you can use sour cream if you don't have it); Fold in the sweet corn. Spray an Angel Food Cake Bundt Cake pan and sprinkle the bottom with sugar. Pour in the cake batter and spread evenly and bake for 35 to 40 minutes on middle rack or until toothpick is inserted and comes out clean. Allow cake to cool. Once the cake is ready to be removed place on top of a cooling rack (my cake was very soft and moist so be careful).
• Melt the stick of butter in a small saucepan on low to medium heat; add the powdered sugar and whisk until well blended. Add the salt and milk and whisk a little more until all ingredients are absorbed ( should be smooth and creamy). Immediately pour on top of the cake until completely used. Allow to set on the cake and serve.

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.

SWEET CORN CAKES

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.

SWEET CORN CAKE RECIPE

Steps:

• Preheat the oven to 180 degrees C.
• Grease a round cake tin or loaf pan and keep it aside.
• Grind sweet corn to a smooth paste and transfer it into a bowl.
• Add milk, oil, vanilla, lemon juice and sugar to the corn paste and mix until well combined.
• Combine flour, baking powder, baking soda and salt in a mixing bowl and mix well.
• Add the flour mixture to the wet ingredients and gently fold the batter.
• Do not overmix or overbeat the batter.
• Immediately pour the batter into a prepared cake pan.
• Immediately place the pan in the preheated oven and bake at 180 degrees C for about 45 minutes or a toothpick inserted into the center comes out clean.
• Let it cool completely before adding the glaze.
• To prepare the glaze, combine milk, powdered sugar, melted butter and vanilla in a small bowl and mix well without any lumps.
• Pour it over the cooled cake.
• Cut it into slices and serve with a cup of coffee or tea.

SHORTCUT SWEET CORN CAKE

Steps:

• Mix all ingredients together in a bowl.
• Pour into a greased 13 x 9 in pan.
• Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean.
• Serve warm with butter on top.

SWEET CORN TOMALITOS (CORN CAKE)

Steps:

• In a medium bowl beat butter with a hand mixer until it is creamy. Add 1/3 cup cornmeal and water and until well blended. 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 the cornmeal mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan, casserole dish, or 6 custard cups if you want individual servings. Smooth batter and cover tightly with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. The corn cake is baked in the water bath to maintain moisture.
• Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes.

SWEET CORN CAKE

Steps:

• Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray set aside.
• Sift flour, baking powder, baking soda, and salt together, set aside. Beat butter at a medium speed until pale and smooth, about 30 seconds. Scrape down bowl and paddle, add sugar and cream until fluffy and light, about 1 minute. Add eggs one at a time, beating well after each addition. Scrape sides and bottom of bowl down.
• In another bowl whisk together buttermilk, creamed corn, extracts, and yellow coloring. With mixer on low, add dry ingredients in three additions alternately with wet mixture in 2 additions, beginning and ending with the dry ingredients. Give the batter a few stirs by hand to ensure color is evenly distributed.
• Divide batter among prepared pans, smooth tops, tapping pans against counter to remove bubbles. Bake for 25 to 35 minutes, rotating halfway. A toothpick inserted should come out clean with a few moist, not wet, crumbs. Let cakes rest in pans for 5 minutes before inverting onto a wire rack to cool completely.
• Place popcorn kernels and olive oil a large stock pot. Put pot over medium-high heat and place the lid on. Shake the pot occasionally to prevent kernels from sticking to the bottom. Let kernels pop for 4 to 5 minutes. Once all of the kernels have popped, remove from heat, remove any un-popped kernels, and sprinkle over salt.
• Heat heavy cream a medium saucepan over medium-high heat. Once it comes to a boil, pour cream over the popcorn, let mixture sit in the large stock pot with the lid on for 2 hours. Stir occasionally.
• Use a blender to puree mixture until smooth, about 2 minutes. Strainer mixture through a fine mesh sieve. Pour into an airtight container until you're ready to make the frosting.
• Combine butter and cream cheese in a stand mixer fitted with a paddle attachment beating on medium-high speed, about 1 minute. Scrape bowl. With mixer on lowest speed, gradually add powdered sugar, salt, vanilla bean paste, and infused popcorn milk. Raise speed again to medium-high and beat until light and fluffy, about 2 minutes. Tint with 2 to 3 drops of yellow dye.
• Dollop a bit of frosting onto a cake board. Secure the first layer, apply an even layer of frosting, repeat with the second layer, top with the third layer. Base ice the cake and chill in refrigerator for 10 minutes to set the frosting. Apply a thicker, final layer of frosting, using a comb to pull through the frosting. Use an ice cream scoop to make the boarder.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat oven to 350 degrees F and put a tea kettle on to boil.
• Butter a 9×13-inch baking dish, then set aside.
• Remove corn kernels from cobs (see this easy method) and place into a food processor.
• Add milk, cream, water and sugar and pulse just until the mixture is coarse and the corn is just slightly broken up.
• Add the melted butter and lard and pulse to combine.
• In a large bowl mix corn meal, masa harina, salt, baking powder and cayenne.
• Add the corn mixture to the dry ingredients and stir to combine then let the batter sit for ten minutes so the dry ingredients can absorb the wet.
• Pour the batter into the prepared dish then place the filled dish or pan into a larger pan for the water bath.
• Open the oven and slide out a rack and place the double pans onto the rack and pour the hot water into the outer pan until it comes half way up the corn cake pan. Be careful not to overspill into the corn cake pan.
• Bake for 50-55 minutes until the mixture is set. The best way to tell is to gently touch the top in the center. If it is still liquidy, bake for five more minutes. The finished cake is very soft in texture so the bake time should not extend 55 minutes or it will dry out. There are no raw eggs in the batter so lean towards slightly undercooked than overcooked if you are not sure.
• Remove from oven and scoop over chili, or serve along sides roasted meats or spicy dishes as a side. Serve hot but can also be served room temperature or cold.

CHEESECAKE FACTORY'S SWEET CORN TAMALE CAKES

Steps:

• Add all ingredients to a small bowl and mix until well combined. Cover, and chill for 1 hour.
• Blend all ingredients together in a blender (or in a food processor). Pulse until combined to your preference...a little chunky if preferred. Transfer to a small glass bowl, cover, and chill for 1 hour.
• Toss together all prepared ingredients in a small bowl. Cover and chill for 1 hour
• Coarsely chop 1 cup of the frozen corn (this can be done in a food processor if preferred).
• In a medium sized bowl add the chopped corn, 1/2 cup of frozen whole corn kernels, softened butter, masa, flour sugar, and salt. Mix all until combined.
• Measure 1/2 cup portions of the mixture and use your hands to form the mixture into 3-inch wide patties like "little cakes".
• Add the olive oil to a large skillet set over medium heat. Add the patties to the skillet and cook until golden brown, about 5-8 minutes. Flip and cook the other side until golden brown, another 5-8 minutes.
• Add the Salsa Verde to your platter and spread it evenly. Place the corn cakes on top.
• Garnish each cake with a little sour cream, chunks of fresh avocado, chopped cilantro, Pico De Gallo and drizzle the Southwestern sauce over the top. Serve warm.

SWEET 'N' CORNY HOECAKES

Steps:

• In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
• In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
• Preheat the oven to 200 degrees F.
• In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
• Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.

SWEET CORN GRIDDLE CAKES

Steps:

• Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
• Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
• Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
• Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
• Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
• Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.

SWEET CORN CAKES: JUST 2 INGREDIENTS!

Steps:

• Preheat griddle or large skillet on medium-high temperature.
• Prepare pancake mix as directed on the packaging.
• Add 1 (drained) can of corn, along with salt and pepper, if desired, to the pancake mix and stir to combine.
• Scoop batter onto the griddle using a medium cookie scoop or a standard tablespoon.
• Cook for 3 minutes on the first side. Flip sweet corn cakes and cook for an additional 2 minutes.
• Serve Sweet Corn Cakes hot with softened butter.

STRAWBERRY SHORTCUT CAKE

Steps:

• Preheat the oven to 375ºF. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
• Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
• Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.
• To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

SWEET CORN CAKES

Steps:

• Mix all ingredients together in bowl.
• Pour into 8"x8" sprayed pan.
• Bake at 350 degrees for 35 minutes or until edges are golden brown.
• Remove from oven and allow to cool 5-10 minutes before serving.

FLOURLESS CORN CAKE

Steps:

• Preheat the oven to 375º (180ºC). Grease a rectangular pan of about 14 x 9 inches (35 cm x 23 cm).
• In a blender or a food processor blend the corn kernels until you get a smooth mixture.
• Here you have two options: add the rest of the ingredients in the blender and blend until it all fully integrates or pour the blended corn in a bowl, and add the rest of the ingredients and mix using a whisk.
• Once it´s all integrated, add in the greased pan and bale for 45-55 minutes until a wooden comes out clean when inserted.
• Let it sit for 20 minutes before cutting and serving.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease an 8"x8" baking dish.
• In a large mixing bowl, add all ingredients and whisk to fully combine.
• Pour corn cake mixture into the baking dish and bake for 25-30 minute. When done, edges will be lightly golden and a knife should run through the cake and come out clean.
• Let cake cool, slice or scoop and serve! Enjoy.

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.

PASTEL DE CHOCLO CORN CAKE

Steps:

• Peel and remove the sweet corn leaves. Rinse the corn stems. Place vertically on a cutting board holding firmly, cut lengthwise with a sharp knife, separating the grains or kernels from the stem. Repeat the procedure with all the sides of the sweet corn until all the kernels are removed. Repeat this procedure with the rest of the sweetcorns.
• Preheat oven to 160°C/320°F. Grease a mold, sprinkle a teaspoon of wheat flour on the entire surface of the mold. We will use a 20 cm diameter, metal ring-shaped mold.
• In a mixing bowl, sift the wheat flour with the baking powder. Melt the butter in the microwave for about twenty seconds.
• In the food processor glass, place the eggs (white and yolk), melted butter, and evaporated milk. Blend it for a minute until you have a homogeneous mixture. If your blender is not powerful enough, or the glass is small, separate this mixture into two equal parts.
• Pour the corn kernels, with the liquid into the blender glass, and blend for a couple of minutes. The idea is to break the corn kernels a bit, but not crush them completely. You should feel the texture of some corn kernels. Repeat the procedure until all the liquid ingredients are blended with the corn kernels.
• Pour the mixture into the bowl of the electric mixer and add the sugar. Gradually add the sifted flour with the baking powder and the pinch of salt.
• When all the ingredients are perfectly integrated, add the star anise and the raisins. Stir carefully with a spoon to integrate the raisins.
• Place the mixture in the mold. Put in the oven for about 45 minutes at approximately 160 ° C.
• When the surface of the cake is golden brown, open the oven and insert a toothpick. If it comes out dry, it's ready. Turn off the oven and remove the baked cake. Let it cool for about 90 minutes and remove it from the mold.
• If desired, decorate with a little powdered sugar.

4 INGREDIENT CORN CAKES

Steps:

• In a large bowl, mix the corn kernels with the egg until the kernels are coated
• Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
• Add salt and pepper to taste
• Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
• Serve immediately.

SWEET CORN CAKES

Steps:

• In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
• Add in the corn kernels; toss to coat.
• In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
• Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
• Heat a large nonstick skillet or griddle over medium heat.
• Brush a thin film of vegetable oil or spray with cooking spray.
• Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
• Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
• Serve warm with maple syrup or powdered sugar and berries.

NEIL PERRY'S SWEETCORN CAKES WITH MAPLE SYRUP AND BACON

Steps:

• 1. To make the corn cakes, put two-thirds of the corn into a blender and purée. Add the pepper, salt, garlic, shallot and coriander root and purée. Add the flour and process for 1 minute, then add the eggs and process for another 30 seconds. Pour the mixture into a bowl and fold through the remaining corn. 2. In a small bowl, mash the avocado with a fork, squeeze in the lime juice and season with sea salt and freshly ground pepper. 3. Place a non-stick frying pan over medium heat and cook the bacon for about 5 minutes on each side, turning up the heat for the last 2 minutes to make it crisp. Drain on kitchen paper. 4. Take a heaped tablespoon of the corn cake batter and shape it into a patty. Make 11 more. 5. In a wok, heat the oil until it's just smoking and then carefully transfer six of the patties to cook simultaneously. When they're just brown, turn and cook the other side. Remove with a spatula, drain on crumpled kitchen paper and keep warm. Cook the next six. 6. To serve, place two rashers of bacon on each plate. Top with a big spoonful of mashed avocado and pile on three corn cakes. Crown with coriander and drizzle with maple syrup. Find more of Neil Perry's recipes in the Good Food New Classics cookbook. Buy Now

HEALTHY SWEET CORN CAKES

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.

SWEET CORN CAKE

Steps:

• Place butter and shortening in mixer bowl and whip until soft. Continue whipping until fluffy and creamy. Add masa gradually while mixing, add water gradually and mix thoroughly.
• Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina mixture. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl and mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased, 8-inch-square baking pan, and cover with foil.
• Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
• Method 2: Place corn cake pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water.
• Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
• Store any leftovers in refrigerator.