PARMESAN-BASIL CORN CAKES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the kernels off the corn. Pulse half the corn with the egg in a food processor; transfer to a medium bowl. Mix in the remaining corn, the flour, parmesan, basil, cornstarch, 1/2 teaspoon salt and some pepper. Coat a large skillet with oil and heat over medium heat. Cook spoonfuls until golden, 3 to 4 minutes per side.
CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
CORNMEAL GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
Steps:
- Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
- Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT
Steps:
- For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
- For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
- Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
- Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
- Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
- To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.
GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
BLUE CORN CAKES
Provided by Craig Claiborne
Categories side dish
Time 10m
Yield About 16 cakes
Number Of Ingredients 10
Steps:
- Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
- Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
- Lightly coat the bottom of a nonstick fry pan with oil. When it is quite hot add about 1 tablespoon of batter at a time to the pan. Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 464 milligrams, Sugar 5 grams, TransFat 0 grams
COUNTRY CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
BABALOO CORN CAKES
Posting for safekeeping. Hell Chef writes "Over the years, I've tried to recreate their wonderful Cuban flavor and finally settled on the following recipe. These dandy corn cakes are a cool item to add to a party menu if you're looking to prepare something off the beaten track. "Say, what the heck are these things?" "Why they're Babaloo Corn Cakes, you silly goose!" They look like a lot of work but notice his suggestion on how to keep them warm in 200 degree (F) oven while entertaining-like that part. Am estimating how many appetizers, peanut oil amount, and time frames.
Provided by WiGal
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a medium sized bowl assemble the dry spice mix ingredients and mix well.
- Add the corn flour, corn meal, baking powder, and the baking soda; mix well and set this flour mixture aside.
- In a large bowl, whisk together the buttermilk and melted butter; add in the beaten egg and whisk well.
- Gradually whisk the flour mixture into eggy mixture; whisk this until it is completely blended.
- Add the honey, shrimp, corn kernels, scallions, garlic, and fresh cilantro; mix well.
- You now have your corn cake batter!
- Note: It's best to fry your corn cakes in batches so preheat your oven to 200 degrees so that you keep what you just did nice and warm.
- To fry the corn cakes (per batch):.
- Wipe down the interior of a non-stick pan with 1 tablespoon of peanut oil.
- Heat the pan over medium heat for 1 to 2 minutes.
- Ladle the batter into the pan to form corn cakes.
- Do not overcrowd the pan.
- Fry off the corn cakes 2 to 3 minutes per side until they are golden brown.
- Repeat this process until all of the batter is fried off.
- While frying off the rest of the corn cakes, keep the completed ones warm in your preheated oven.
- To serve--garnish each portion with a dollop of sour cream.
Nutrition Facts : Calories 360.1, Fat 26.3, SaturatedFat 6.7, Cholesterol 39.4, Sodium 216.3, Carbohydrate 29.1, Fiber 1.9, Sugar 5.5, Protein 4.2
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