Colombian Cornmeal Cake Recipe Recipes Recipe For Chili

CORNMEAL CAKE (BOLO DE FUBá)

Steps:

• Preheat oven to 350° F.
• Spray a 13" x 9" x 2" baking pan with baking spray.
• Add milk, eggs, corn meal, sugar, flour, and butter to blender.
• Mix all ingredients until blended well (about 1 minute).
• Then add baking powder and grated Parmesan cheese and blend on lowest setting or pulse for a few seconds.
• Pour mixture into baking pan and bake at 350° F for 50 minutes or until golden brown.
• Remove from oven and let cool for 30 minutes before serving (I like it warm).
• Cut into 21 pieces.

CORNMEAL CAKE

Steps:

• Pre-heat the oven at 200°C.
• Lightly oil (or butter) a non-stick 30 cm cake pan.
• Mix the eggs yolk with sugar and oil.
• Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
• Mix this to the eggs mixture.
• Sift the flour with the baking powder and add to the mixture.
• On a clean bowl whisk the eggs white and fold into the mixture.
• Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

CORNMEAL CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
• In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
• Chop corn in food processor or blender. Stir into butter mixture.
• In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

CORNBREAD CHILI POKE BAKE

Steps:

• For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
• For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
• Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
• Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.

BLUEBERRY CORNMEAL CAKE WITH BUTTERMILK SABAYON

Steps:

• Preheat the oven to 350°F. Butter a 9-inch deep-dish pie pan.
• In a bowl, stir together the berries, orange juice, orange zest, and cinnamon. Spread the berry mixture evenly in the buttered pie pan.
• In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
• In another bowl, with handheld electric beaters, beat the butter until smooth. Add the sugar gradually, beating until blended. By hand, stir in the dry ingredients; the mixture will be crumbly. Gradually stir in the milk. Dollop the batter over the berries, then use an offset spatula or knife to spread the batter in an even layer that covers the berries.
• Put the pie plate on a rimmed baking sheet. Pour the boiling water evenly over the batter. Bake until the cake is firm to the touch and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool until just warm.
• For the buttermilk sabayon: Combine the egg yolks, sugar, and buttermilk in the top of a double boiler or in a stainless steel bowl that fits over the top of a saucepan. Set over a saucepan of simmering water; the double boiler top or bowl should not touch the water. Whisk constantly by hand or with electric beaters until the mixture doubles in volume, thickens, and is hot to the touch, about 10 minutes. Cool the mixture in an ice bath.
• Whip the cream and vanilla to firm peaks. Fold into the cooled egg mixture. Chill, covered, until ready to use.
• Cut the warm cake into wedges and serve with a dollop of sabayon.

SWEET CORNMEAL CAKE BRAZILIAN-STYLE

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
• Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375°F. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of waxed or parchment paper, and brush paper with oil.
• Whisk together flour, cornmeal, baking powder, salt, and orange zest. In another bowl, whisk together oil, eggs, 1 cup sugar, and the wine until smooth. Add flour mixture and whisk gently to combine.
• Pour batter into prepared pan; sprinkle evenly with remaining 1/3 cup sugar (the layer of sugar will be thick). Bake until cake begins to pull away from sides of pan and a cake tester inserted into the center comes out clean, 35 to 40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; gently invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a wire rack to cool completely. Serve with orange segments, if desired.
• Segmenting Oranges
• Slice off both ends of fruit with a sharp paring knife. Working from top to bottom, cut away rind (including bitter white pith) with long strokes, following the fruit's curve. Then cut between membranes to release each segment.

COLOMBIAN POUND CAKE

Steps:

• Pre-heat the oven to 325 degrees.
• Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
• Add the egg yolks, one at a time, continuing to beat on medium-high speed.
• Stir in brandy and vanilla and mix well.
• Sift the flour and salt together into the butter/egg mixture and blend very well.
• Beat the egg whites until stiff and dry.
• Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
• Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
• Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
• Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
• Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
• Cool on a rack.

CITRUS CORNMEAL CAKE

Steps:

• Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.