Cinnamon Creamy Corn Cake Recipes

GRANNY'S CORN CAKES WITH CINNAMON CREAM CHEESE

Steps:

• Heat oven to 350°F.
• Blend first 6 ingredients and 1/3 of the cream cheese in blender until blended; spoon into 24 paper-lined muffin cups.
• Bake 40 min. or until golden brown; cool.
• Mix remaining cream cheese with sour cream, sugar and cinnamon; spread onto corn cakes. Slice mango; place over corn cakes. Sprinkle with mint.

SKILLET CORN CAKES

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:
• Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.

CINNAMON CREAMY CORN CAKE

Steps:

• Preheat over to 350 degrees.
• Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray.
• Combine topping ingredients in a small bowl or custard cup. Set aside.
• In a large bowl, sift together cornmeal, flour, baking powder, cinnamon and salt.
• In a blender container, combine remaining cake ingredients. Blend until almost smooth. Add to dry mixture. Mix until all ingredients are moistened. Spoon into prepared pan. Sprinkle topping evenly over cake.
• Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.
• Cut into squared to serve. Refrigerate leftovers.

CORN CAKES WITH HONEY

Steps:

• Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
• Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.

CINNAMON-SUGAR CORN CASSEROLE

Steps:

• Heat 1/2 cup butter and 1/2 cup sugar in a medium size pan until butter melts.
• Stir in flour and blend well; remove from heat Gradually stir in milk Add eggs and baking powder and mix well Fold in corn and pour into a buttered 2 quart casserole Bake at 350 degrees for 40 minutes or until a knife comes out clean when inserted near center Brush with melted butter Sprinkle with sugar and cinnamon.

AMAZING CORN CAKE

Steps:

• In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool. , For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.

AMAZING CORN CAKE

Steps:

• Stir together flour, baking powder, baking soda, cinnamon, and salt.
• In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.

CREAM-FILLED CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined., Pour into 2 greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled. In a small bowl, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes. , Place 1 cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.

CORN CAKES

Steps:

• In a bowl whisk together the cornmeal, the baking soda, and the salt, add the egg, 1 cup of the buttermilk, and 2 tablespoons of the butter, and whisk the batter until it is smooth. Stir in the corn and let the batter stand for 10 minutes. The batter should be the consistency of thick pancake batter; if it is too thick, thin it with the additional buttermilk. Heat a griddle over moderate heat until it is hot, brush it lightly with some of the additional butter, and drop the batter by tablespoons onto the griddle. Cook the cakes for 1 minute, or until the undersides are golden, turn them, and cook them for 1 minute more, or until the undersides are golden. Transfer the cakes to a heated platter and make more cakes with the remaining batter in the same manner, brushing the griddle lightly with some of the additional butter before cooking each batch. The cakes may be made 1 day in advance and kept covered and chilled. Reheat the cake in a baking dish, covered tightly with foil, in a preheated 350°F. oven for 15 minutes.