Corn Cakes With Honey 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.

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

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.

HONEY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

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.

CORN FLAKES HONEY CUPS (A-MUST-TRY)

Steps:

• Preheat the oven to 150ºC.
• In a saucepan, melt butter & honey (3/4 cup + 2 tablespoons) over low heat, stirring constantly until butter is melted.
• Remove from heat & let cool.
• Add corn flakes and mix evenly.
• Add in toasted almond nib & mix evenly.
• Spoon in small paper cups & bake in the preheated oven for 10 minutes. Don't overcook them.
• ENJOY!

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.