Babaloocorncakes Recipes

GRILLED CORN CAKES

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

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

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.

CORN CAKES WITH AVOCADO SALSA

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.

BABALOO CORN CAKES

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.