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 :
BLUE CORN CORNBREAD
Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.
Provided by Bill Jezzard
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
- Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g
BLUE CORNMEAL PANCAKES
This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.
Provided by UBERGRRL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
- In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
- Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
- Serve immediately with maple syrup of fruit preserves.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g
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
BLUE CORN CRAB CAKES WITH BLACK OLIVE-RED PEPPER RELISH AND BASIL VINAIGRETTE
Steps:
- Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
- In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
- Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
- Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
- Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
- Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
SOUTHWEST BLUE CORN STICKS
Blue cornmeal is interchangeable with white or yellow cornmeal but I love using the blue, it seems to have a different flavor to me. I've only made this recipe in a corn stick pan, I haven't tried them in a muffin pan.
Provided by Hey Jude
Categories Quick Breads
Time 45m
Yield 14 cornsticks
Number Of Ingredients 11
Steps:
- Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
- Heat oil in a medium-size nonstick frying pan over medium heat.
- Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
- In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
- In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
- Add milk mixture, cheese and onion mixture to cornmeal mixture.
- Stir just until dry ingredients are evenly moistened.
- Spoon batter into pans, filling almost to rims; bake in a 375° oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.
- Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
- Serve warm.
Nutrition Facts : Calories 120.9, Fat 4.3, SaturatedFat 1.4, Cholesterol 18, Sodium 115.3, Carbohydrate 16.6, Fiber 1.2, Sugar 2.6, Protein 4.1
BLUE-CORNMEAL GRIDDLE CAKES
Provided by Terry Conlan
Categories Egg Breakfast Brunch Low Fat Vegetarian Blueberry Cornmeal Self Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.
BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Provided by Jesse Tyler Ferguson
Categories Brunch Breakfast Summer Cornmeal Buttermilk Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly
Yield Makes 14-16 pancakes
Number Of Ingredients 18
Steps:
- Blueberry butter:
- Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
- Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
- Pancakes:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
- Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
- Serve the pancakes hot with the blueberry butter and maple syrup.
- Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.
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