Corncakes Recipes

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SWEET CORN CAKES



Sweet Corn Cakes image

This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Provided by SUE202

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen corn kernels, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  • Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
  • Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g

SWEET CORN CAKE



Sweet Corn Cake image

A Mexican sweet corn cake with a spoon bread consistency.

Provided by Lee Ann Clarke

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  • Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  • In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
  • Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g

FRESH CORN CAKES



Fresh Corn Cakes image

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

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.

Nutrition Facts :

CORN CAKES



Corn Cakes image

Make and share this Corn Cakes recipe from Food.com.

Provided by James Craig

Categories     Grains

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

2 cups cooked whole kernel corn, canned or fresh,drained
1/4 cup finely chopped onion (optional)
1 cup milk
1 beaten egg
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt

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.

BUTTERMILK CHEDDAR CORN CAKES



Buttermilk Cheddar Corn Cakes image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

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.

GRILLED CORN CAKES



Grilled Corn Cakes image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 10

Cooking spray
1 1/4 cups all-purpose flour
1/3 cup sugar
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 tablespoon honey
1/4 cup canola or vegetable oil
1 large egg or 2 large egg whites

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 PANCAKES



Fresh Corn Pancakes image

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

Steps:

  • Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
  • In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
  • Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

CORN CAKES



Corn Cakes image

An easy Corn Cakes recipe.

Categories     Bread     Cheese     Dairy     Onion     Bake     Cornmeal     Corn     Bell Pepper     Jalapeño     Gourmet

Yield Makes about 12 corn cakes

Number Of Ingredients 15

1 cup stone-ground yellow cornmeal (available at specialty foods shops and many supermarkets)
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
2 teaspoons sugar
2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
N/A unsalted butter
1 large egg
1 cup buttermilk
1 cup thawed frozen corn, chopped coarse
1/4 cup finely chopped onion
1/4 cup finely chopped, rinsed, drained, and patted-dry bottled roasted red pepper
1 fresh jalapeño or serrano chili, or to taste, seeded and minced (wear rubber gloves)
1 cup coarsely grated Monterey Jack

Steps:

  • In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.

CORN CAKE



Corn Cake image

A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.

Provided by MathMom.calif

Categories     Low Protein

Time 35m

Yield 9 serving(s)

Number Of Ingredients 5

1/2 cup butter, melted
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8 1/4 ounce) box corn muffin mix
1/2 tablespoon sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease an 8 by 8 baking pan.
  • Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
  • Stir in the corn muffin mix and sugar.
  • Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.

CORNCAKES WITH CAVIAR



Corncakes With Caviar image

These corncakes are tasty little gems - crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don't let a lack of caviar prevent you from making the cakes. You'll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes' success hinges on their crispness. Keep your pan hot and steady; don't let the cakes steam or they'll turn floppy.

Provided by Amanda Hesser

Categories     appetizer

Time 1h

Yield 6 servings (as a first course)

Number Of Ingredients 14

3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
1/3 cup whole milk
1/3 cup flour
1/4 cup melted unsalted butter
1/3 cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt
Freshly ground black pepper
1/4 cup melted unsalted butter, preferably clarified
1 cup crème fraîche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh

Steps:

  • Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
  • Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
  • Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
  • Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
  • Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 450 milligrams, Sugar 6 grams, TransFat 1 gram

MEXICAN CORN CAKES



Mexican Corn Cakes image

Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes 8

Number Of Ingredients 8

1 1/2 cups masa harina
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup grated cotija cheese
2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears)
3/4 to 1 cup warm water (110 degrees)
4 to 6 tablespoons vegetable oil, for frying

Steps:

  • Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
  • Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.

CORN PANCAKES



Corn Pancakes image

Fresh corn kernels give these pancakes their sweet taste and robust texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 6

1/2 cup flour
3/4 teaspoon coarse salt
1 large egg
1/3 cup milk
2 cups corn kernels
2 tablespoons canola oil

Steps:

  • In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
  • Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.

Provided by somocdl

Categories     100+ Everyday Cooking Recipes

Time 19m

Yield 5

Number Of Ingredients 9

1 ½ cups cornmeal
1 cup boiling water
1 cup all-purpose flour
3 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons baking powder
1 pinch salt
1 ½ cups milk
1 egg, beaten

Steps:

  • Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
  • Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g

SKILLET CORN CAKES



Skillet Corn Cakes image

Provided by Kelsey Nixon

Categories     side-dish

Time 20m

Yield 4 servings or 8 corn cakes

Number Of Ingredients 25

3 cups fresh or frozen corn off the cob
1 cup unsalted butter , softened
1/3 cup sugar
1 teaspoon salt
1 cup masa harina
1/4 cup flour
1 tablespoon unsalted butter, for greasing skillet
Tomatillo Guacamole, recipe follows
Mango Salsa, recipe follows
Corn Cake Variations, recipes follow
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup diced mango
1/2 cup diced tomatoes
2 tablespoons minced onion
2 tablespoons chopped fresh cilantro
2 teaspoons minced Serrano chile
Zest and juice of 1 lime

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.

CORNCAKES ON THE GRIDDLE



Corncakes on the Griddle image

This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)

Provided by 3KillerBs

Categories     Breads

Time 30m

Yield 20-30 cakes depending on size

Number Of Ingredients 7

2 cups cornmeal
1 cup unbleached white flour or 1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt (to taste)
2 eggs
2 1/2-3 cups milk
butter

Steps:

  • Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
  • Beat the eggs into the milk or buttermilk.
  • Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
  • Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
  • Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
  • Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
  • Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
  • Serve with butter, jelly, apple butter, or other favorite bread spread.

Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3

COUNTRY CORNCAKES



Country Corncakes image

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 14 corncakes.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
2 tablespoons butter, melted
1-1/2 cups fresh or frozen corn
Optional: sour cream, 6 bacon strips cooked and crumbed and 2 Tbsp minced chives

Steps:

  • In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.

Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

CHEESY CORN CAKES



Cheesy corn cakes image

These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them

Provided by Lesley Waters

Categories     Main course, Snack

Time 15m

Yield Makes 12 cakes

Number Of Ingredients 10

175g self-raising flour
1 tsp baking powder
2 eggs
125ml milk
198g can sweetcorn , drained
100g mature cheddar , grated
2 tbsp chopped chives
2 tsp sunflower oil
2 ripe tomatoes , finely chopped
2 tbsp organic tomato ketchup

Steps:

  • Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
  • In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
  • Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.

Nutrition Facts : Calories 127 calories, Fat 4.8 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.9 grams sugar, Fiber 0.8 grams fiber, Protein 5.4 grams protein, Sodium 0.64 milligram of sodium

HABANERO HONEY SWEET CORN CAKE



Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories     Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
  • Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
  • Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
  • Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg

AMAZING CORN CAKE



Amazing Corn Cake image

Every bite of this corn cake is moist and tasty, thanks to the secret ingredient: a can of cream-style corn. Sweet caramel icing is the crowning touch. -Sallie Volz, Ypsilanti, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 17

1 can (17 ounces) cream-style corn
1/2 cup packed brown sugar
3/4 cup sugar
3 large eggs
1 cup canola oil
1 tablespoon baking powder
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
CARAMEL FROSTING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/4 cup whole milk
2 to 3 cups sifted confectioners' sugar

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.

Nutrition Facts : Calories 460 calories, Fat 21g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 465mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

More about "corncakes recipes"

SOUTHERN CORN CAKES RECIPE-JUST LIKE GRANDMA’S
southern-corn-cakes-recipe-just-like-grandmas image
2015-08-04 Instructions. In a small mixing bowl, add flour, baking powder, salt, and pepper and set aside. In a medium bowl, add egg yolks and beat. Beat in …
From gonnawantseconds.com
5/5 (3)
Total Time 25 mins
Category Side Dish
Calories 97 per serving
  • In a medium bowl, add egg yolks and beat. Beat in milk and melted butter. Add dry ingredients and stir until combined. Fold in corn.
  • In a medium bowl, use an electric hand mixer to beat the egg whites until stiff. Fold the whites into batter.
  • In a 12-inch frying pan, melt the remaining 2 tablespoons of butter over medium heat. Spoon 1 tablespoon of batter into the pan to form each pancake.
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FRESH CORN CAKES - DAVID LEBOVITZ
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2013-08-15 1 cup (250ml) whole or lowfat milk. 1 tablespoon honey. 2 cups (2kernels, 300g) ears of fresh corn. optional: a spoonful of freshly chopped chile peppers. 2 large eggs, separated. 1 large egg white. Whisk together the corn …
From davidlebovitz.com
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4 INGREDIENT CORN CAKES RECIPE - WHOLE FOOD BELLIES
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2020-03-25 Instructions. In a large bowl, mix the corn kernels with the egg until the kernels are coated. Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine. Add salt and pepper to taste. …
From wholefoodbellies.com
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8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND …
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2021-08-02 Quince Polenta Cake. This gluten-free cornmeal and almond flour cake is made lovely and moist with the addition of plain yogurt. It's delicately flavored with orange juice and orange zest, and packed with slices of fresh …
From allrecipes.com
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10 BEST FRIED CORN CAKES RECIPES | YUMMLY
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2022-06-13 Spicy Mexican Sopes (Fried Corn Cakes) Crave Local. cornmeal, canola oil, sea salt, white flour, cheese, corn kernels and 4 more. Fried Corn Cakes with Cilantro Avocado Cream. Pretty Bee. almond milk, unsweetened …
From yummly.com
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FRIED CORN CAKES RECIPE - THE GRACIOUS WIFE
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2015-05-31 Stir to combine. In a large skillet over medium heat, heat oil. When oil is hot but not smoking, spoon about 2 tablespoons fritter mixture to form each fritter, cooking in batches of 2-3. Flip each fritter after about 1½-2 minutes, …
From thegraciouswife.com
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CORN CAKES RECIPE - GREAT BRITISH CHEFS
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print recipe. 1. Preheat the oven to 200°C/gas mark 6. 2. Grease the 6 or 12 moulds (depending on if you want larger or smaller corn cakes) very well with butter and line with squares of baking parchment, cut large enough so that the …
From greatbritishchefs.com
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SAVORY CORN CAKES - FIFTEEN SPATULAS
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2014-03-10 Instructions. Whisk the flour, baking powder, and salt together in a large bowl. In a separte bowl, whisk the milk, sour cream, and egg together, as well as the ground chipotle (if using). Whisk the wet ingredients into the dry …
From fifteenspatulas.com
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HONEY CORN CAKE | RICARDO
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Butter a 20 cm (8-inch) square baking pan. Line the pan with a strip of parchment paper, letting it hang over two sides. In a bowl, combine the corn flour, cornmeal, flour and baking powder. Set aside. In another bowl, cream the butter and …
From ricardocuisine.com
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FRESH CORN CAKES RECIPE | MYRECIPES
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Step 2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently. Step 3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture. Step 4. In a …
From myrecipes.com
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30 INCREDIBLE CORNMEAL RECIPES - TASTE OF HOME
2019-03-25 Orange Cornmeal Cake. This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to ...
From tasteofhome.com
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FRESH CORN CAKES WITH PEACH SAUCE - A BOUNTIFUL KITCHEN
2018-09-20 Pulse first 4 ingredients in food processor just until corn is coarsely chopped. Add flour, cornmeal, baking soda, cheese, green onion, and seasonings. Fold together just until dry ingredients are moistened. Spoon about 1-2 tablespoons batter onto a hot, greased griddle or non stick pan to form 2-3 inch cakes, or use a small scoop and then flatten.
From abountifulkitchen.com
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GRIDDLE CORN CAKES - FLUFFY, SOFT AND SO GOOD!
2020-07-14 Baking Powder – a leavening agent to make things light and fluffy (this is what makes these stand tall instead of flat like a crepe). Salt – Salt helps brighten all of the other flavors. Egg- Binding agent- for best results, beat the egg before adding to batter so you don’t overmix. Milk – Keeps things moist. Use 2% or whole milk for ...
From savoryexperiments.com
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SAVORY CORN CAKES - RACHEL COOKS®
2014-03-17 Instructions. Whisk flour, baking powder, and salt together in a large bowl. In a separate bowl, whisk milk, sour cream, and egg together. Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in corn and green onions.
From rachelcooks.com
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LOADED CORN CAKES - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-06-23 To the bowl add corn, cheese, bacon, onion and parsley. Use a large spatula to mix until evenly distributed. (Rserve some bacon, and parsley for garnishing) In a large skillet, heat 2 tablespoon oil over medium-high heat. Use a ¼ cup measuring cup to divide corn cakes, cooking in batches for about 2 minutes per side.
From melissassouthernstylekitchen.com
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TOASTER CORNCAKES | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease the wells of a hamburger bun pan (six 4" x 1" wells). Or lightly grease eight paper crumbcake cups (3 1/2" x 1 1/4"). In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. In a …
From kingarthurbaking.com
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SWEET CORNCAKES - DAN BUETTNER
Directions. Blend corn, water, salt, and sugar in a blender until mostly smooth. Heat a pan over medium-high heat and coat with a thin layer of oil. Cook the batter like pancakes, spooning approximately 1⁄4 cup onto the pan and spreading into circles. Reduce heat to low, let the corn- cakes brown, and then flip over and cook until golden and ...
From danbuettner.com
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SAVORY BUTTERMILK CORN CAKES RECIPE | MYRECIPES
Step 2. Combine the flour, cornmeal, baking powder, soda, and salt in a large bowl. Step 3. Whisk the buttermilk and eggs until smooth. Pour the buttermilk mixture into the flour mixture, and stir until just combined. Fold in the corn-pepper mixture. Step 4.
From myrecipes.com
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GRANDMA'S CREAMY CORN CAKE | RECIPE | KITCHEN STORIES
Step 7 / 11. 1 tbsp baking powder. bowl. Put the liquid in a bow add the baking ponder (the rest of the milk) and mixed it up!
From kitchenstories.com
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19 CORNFLAKE RECIPES THAT PROVE CEREAL GOES WITH SO MUCH MORE …
2020-08-26 Cheesy Potato Casserole Recipe. This lightened-up variation of a Southern casserole classic cuts fat and calories (but not flavor) with reduced-fat milk, fat-free Greek yogurt, and reduced-fat extra-sharp cheddar cheese. Top with a generous amount of buttered cornflakes for an irresistibly crunchy topping. 4 of 19.
From myrecipes.com
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BRAZILIAN SWEET CORN CAKE WITH COCONUT - OLIVIA'S CUISINE
2019-06-08 Preheat oven to 350 degrees F a nd adjust the oven rack to the middle position. Butter and flour a 10-inch angel food cake pan. Reserve. Combine the corn kernels and the milk in the jar of a blender and blend until smooth. Add the coconut milk, cornmeal, sugar, oil, eggs, coconut and salt. Pulse until combined.
From oliviascuisine.com
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EASY CORN CAKES - PINCH AND SWIRL
2018-08-07 Cover and refrigerate 30 minutes. Step 3: Add oil to a hot skillet and scoop out ¼-cupfuls of corn cake batter, flattening into ½-inch thick rounds with a spatula. Cook until crispy on the outside and cooked through in the middle, 3 to 4 minutes per side. Serve topped with cherry tomatoes, diced avocado, kernels of fresh corn and fresh ...
From pinchandswirl.com
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CORN CAKES | LE CREUSET® OFFICIAL SITE
Preheat oven to 350 F. Line English muffin rings or mason jar lids with foil and place on baking sheets. Scoop chilled batter into the ring molds. Place baking sheets in preheated oven and bake for 10 minutes. Rotate baking sheets, and continue baking until a toothpick inserted into the center of the cakes comes out clean, about 5 minutes longer.
From lecreuset.com
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CRISPY CORN CAKES - RECIPE BY BLACKBERRY BABE
2020-04-22 Instructions. In a large mixing bowl, mix eggs, salt, pepper, sugar and baking powder. Once combined, add flour and whisk into wet mixture until incorporated. Add corn, shredded cheese, bacon and jalapeno. In a large skillet, heat olive oil on medium-high heat.
From blackberrybabe.com
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CORN CAKE FRITTERS - MELISSASSOUTHERNSTYLEKITCHEN.COM
2013-09-25 Add the corn and chopped green onion. In a separate bowl, whisk together the heavy cream and eggs. Pour into the mixing bowl, and stir until the ingredients are evenly moistened. Rest on the counter for 10 minutes. In a heavy bottomed skillet, heat ¼ inch of vegetable oil. Use a 4 oz ice cream scoop to divide the batter into the pan.
From melissassouthernstylekitchen.com
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CORNCAKES & EGGS RECIPE | EATINGWELL
To prepare the corncake batter: stir flour, cornmeal, baking powder, and 1/8 tsp. salt in a medium bowl. Beat 2 eggs in a small bowl. Add buttermilk and oil and stir to combine. Make a well in the center of the flour mixture and stir in the buttermilk mixture just until moistened. Fold in 1/2 cup cheese. Transfer to a sturdy sealable plastic bag.
From eatingwell.com
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22 RECIPES MADE WITH CORNFLAKES | ALLRECIPES
2022-04-02 Tin Roof Sundae Pie. Based on a sundae made with vanilla ice cream, chocolate sauce, and peanuts, this ice cream pie gets the added bonus of a crunchy cereal crust made with honey and nut-flavor cornflakes cereal, peanut butter, and corn syrup. The flavors may also remind you of the classic drumstick ice cream cone.
From allrecipes.com
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Top Asked Questions

How to make corn cake?
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.
What is the best way to make corn pancake mix?
Directions In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in the corn, green onions, red pepper and green chilies; set aside. In a small bowl, beat egg whites until stiff peaks form. For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes.
What is the best recipe for a cornbread?
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.
How to cook corn cake on a griddle?
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.

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