Sweet Corn Cake Recipe 465 Food

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.

FRESH CORN CAKES

Steps:

• Whisk 1/2 cup each flour and cornmeal, 1 1/2 teaspoons turbinado sugar, 3/4 teaspoon kosher salt, 1/2 teaspoon each baking powder and baking soda and 1/8 teaspoon cayenne in a large bowl. In another bowl, whisk 1 cup buttermilk, 1 egg and 2 tablespoons melted butter. Stir the wet ingredients into the dry ingredients, then fold in 1 cup corn kernels and 1/4 cup chopped chives. Cook 1/4 cupfuls of batter in an oiled nonstick skillet over medium-low heat until golden, about 3 minutes per side. Serve with hot honey.

EASY SWEET CORN CAKE

Steps:

• Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.

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.

EL TORITO SWEET CORN CAKE

Steps:

• In bowl, combine corn cake mix with melted butter. Add water and can of cream style corn. Mix until ingredients are combined.
• Pour mixture into a 9x5 inch loaf pan.
• Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.
• Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert.

CORN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 by 8 baking pan.
• Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
• Stir in the corn muffin mix and sugar.
• Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.