Corn Cakes With Walnuts And Sage Recipes

SAGE CAKES

Steps:

• In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes.
• In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter.
• Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.

CORN PUDDING WITH ROASTED GARLIC AND SAGE

Steps:

• Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
• Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
• Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
• Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.

SALSA CORN CAKES

Steps:

• In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

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.

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 WITH WALNUTS AND SAGE

Steps:

• Heat a nonstick griddle or nonstick skillet over moderate heat.
• In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.
• Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY!

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.