MEXICAN CORN CAKE
Provided by Stefanie Fauquet
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Prepare a 9x5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside.
- Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.
- Pour the mixture into prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown.
- Use an ice cream or cookie scoop to serve the corn cake.
SIMPLE MEXICAN SWEET CORN CAKE (SCOOPABLE)
This is so delish and goes well with any mexican dish, or any dish for that matter. I use it in place a regular cornbread a lot. It is like what you would get from Chi-Chi's or Casa Gallardo
Provided by Kim Kelemen
Categories Sweet Breads
Time 25m
Number Of Ingredients 5
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
MEXICAN SWEET CORN CAKE
Love that sweet corn cake that your favorite Mexican restaurant serves? Than why not make it at home...so easy and SO good. I like to serve it with a spicy dinner...although I am told it is served as a dessert as well.
Provided by Chris T.
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 9
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
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 MEXICAN CORN CAKE
If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g
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.
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BEST MEXICAN SWEET CORN CAKE • FOOD FOLKS AND FUN
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5/5 (1)Total Time 1 hr 15 minsCategory Side DishCalories 268 per serving
- Move oven rack to middle position and preheat oven to 350 degrees F. Prepare water bath by filling 9-13-inch metal baking pan a third of the way full with water, and set aside.
- In large bowl use handheld mixer on medium speed to beat butter until creamy and lightened in color, about 1-2 minutes. Add masa harina and water and beat on low speed until combined, about 1 minute.
- Using food processor or blender, chop corn by pulsing 3-5 times. Corn should be chopped but still chunky. Stir corn into butter mixture until combined, and set aside.
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- Mix all ingredients together in a mixing bowl. Grease a 1 1/2 - 2 quart baking dish, pour in corn cake mixture. Bake for 25-30 minutes or until mixture is still just a tiny big jiggly in the center. Remove from oven, allow to cool 5-10 minutes and serve.
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- Whip the butter with a hand mixer until creamy. Add masa harina and water and blend well until thoroughly combined.
- Place the thawed corn in a blender or food processor and pulse a few times. Personally, I prefer a blender for this, but either way, do not overprocess it. You still want to have some whole chunks of corn left. Add the chopped corn and cornmeal to the masa harina mixture and mix together well.
- In a separate bowl combine sugar, cream, salt and baking powder. Pour this mixture into the corn mixture and blend thoroughly.
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