Babaloocorncakes Recipes
GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
- In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
- Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
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.
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
CORN CAKES WITH AVOCADO SALSA
A light, easy-to-prepare snack-supper with Mexican flavours
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
- Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.
Nutrition Facts : Calories 436 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
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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