Cheddar Corn Rice Cakes Recipes

BUTTERMILK CHEDDAR CORN CAKES

Buttermilk Cheddar Corn Cakes image

Provided by Trisha Yearwood

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup

Steps:

Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

CRISPY CORN AND RICE TREATS

Crispy Corn and Rice Treats image

Sweeten crispy corn and rice cereal with a chocolate and peanut butter mixture, then coat it all with powdered sugar! It's a great Saturday night snack the whole family will love!

Provided by HOLMEN

Categories Appetizers and Snacks

Time 15m

Yield 12

Number Of Ingredients 5

Ingredients

1 (6 ounce) package semisweet chocolate chips
½ cup peanut butter
⅓ cup butter
1 (12 ounce) package crispy corn and rice cereal
2 cups confectioners' sugar, sifted

Steps:

In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 55.9 g, Cholesterol 13.6 mg, Fat 15 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 6.9 g, Sodium 319.3 mg, Sugar 32 g

CHEDDAR CORN FRITTERS RECIPE BY TASTY

Cheddar Corn Fritters Recipe by Tasty image

Here's what you need: flour, corn, shredded cheddar cheese, fresh chives, milk, eggs, salt, chili powder, oil

Provided by Merle O'Neal

Categories Snacks

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 ½ cups flour
2 cups corn, or one 15 oz (425 g) can
½ cup shredded cheddar cheese
⅓ cup fresh chives, chopped
½ cup milk
2 eggs
1 teaspoon salt
1 tablespoon chili powder
½ cup oil, for frying

Steps:

In a large bowl add the ingredients.
Mix well.
In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
Serve with a dollop of sour cream and chives.
Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

BROWN RICE AND CORN CAKES

Brown Rice and Corn Cakes image

A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.

Provided by Krysie

Categories Appetizers and Snacks

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 (15.25 ounce) cans whole kernel sweet corn, drained
2 cups cooked brown rice, cooled
½ cup skim milk
2 eggs, beaten
2 tablespoons chopped fresh chives
⅔ cup whole wheat flour
2 teaspoons baking powder
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed

Steps:

Combine corn, rice, milk, eggs, and chives in a large bowl.
Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
Stir flour mixture into corn mixture until well combined.
Heat olive oil on a griddle or a large skillet over medium heat.
Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 53.4 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 620 mg, Sugar 5.6 g

CHEDDAR CORN BISCUITS

Cheddar Corn Biscuits image

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan

Provided by Taste of Home

Time 40m

Yield 16 biscuits.

Number Of Ingredients 9

Ingredients

4-1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
3/4 teaspoon salt
3/4 cup cold butter, cubed
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
2 large eggs, room temperature, lightly beaten
2 tablespoons 2% milk

Steps:

Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

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