Corny Corn Cakes Recipes

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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.

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.

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 :

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

Surprise your family tonight with our Sweet Corn Cake for dessert. Our Sweet Corn Cake is made with cream cheese for an extra rich flavor they'll adore.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 16 servings

Number Of Ingredients 6

4 eggs
1 can (14 oz. ) sweetened condensed milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
9 ears corn on the cob, kernels removed (about 7 cups)
1/2 cup flour
1 tsp. baking powder

Steps:

  • Heat oven to 325ºF.
  • Blend first 4 ingredients in blender, in batches if necessary, until smooth; pour into large bowl. Add combined flour and baking powder; whisk until blended.
  • Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CALICO CORN CAKES



Calico Corn Cakes image

Served with salsa on the side, these fluffy corn cakes from our Test Kitchen make a fantastic side for nearly any main dish, especially those with southwestern flair. Try serving them with sour cream on the side, too.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 3 servings.

Number Of Ingredients 15

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa

Steps:

  • In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 308mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

SWEET 'N' CORNY HOECAKES



Sweet 'n' Corny Hoecakes image

Provided by Sunny Anderson

Time 35m

Yield 14 hoecakes

Number Of Ingredients 10

1 cup flour
1 cup cornmeal (recommended: Indian Head)
1/4 cup sugar
1 1/2 teaspoons baking powder
Kosher salt
3/4 cup frozen yellow corn, thawed
1 egg, beaten
1 1/2 cups milk, plus extra to thin batter
2 teaspoons vegetable oil, plus extra for frying
Maple syrup, for serving

Steps:

  • In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
  • In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
  • Preheat the oven to 200 degrees F.
  • In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
  • Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.

FRIED CORN CAKES



Fried Corn Cakes image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 15m

Number Of Ingredients 9

Neutral oil
3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1 egg
3/4 cup milk
2 cups corn kernels
Add milk if needed
Parsley

Steps:

  • Put neutral oil in a skillet on medium heat.
  • Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder.
  • Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels.
  • Add milk if needed.
  • Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.
  • Garnish: Parsley.

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

CORNY PUMPKIN PANCAKES



Corny Pumpkin Pancakes image

Use that pumpkin while it is still fresh! These gluten-free pumpkin and corn pancakes taste great! They can be served with butter and syrup. I like to serve them with applesauce!

Provided by sueb

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

vegetable oil cooking spray
1 ½ cups packed, shredded pumpkin
1 cup soy milk
1 cup frozen corn
2 eggs, beaten
¼ cup chopped onion
1 cup rice flour
1 teaspoon baking powder
1 teaspoon ground cinnamon

Steps:

  • Heat a large skillet over medium heat; prepare with cooking spray.
  • Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
  • Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 47.7 g, Cholesterol 93 mg, Fat 4.5 g, Fiber 2.9 g, Protein 9.1 g, SaturatedFat 1.1 g, Sodium 189.9 mg, Sugar 4.9 g

CORNY CORN CAKES



Corny Corn Cakes image

Sometimes I have leftover corn. This is a easy & yummy way of using up corn. Makes a good snack & or side dish to anything that might call for some corn on the side.

Provided by Vanessa "Nikita" Milare

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 5

1 c corn, fresh or frozen (thawed)
1/4 c masa harina
1/2 tsp salt
2 tsp canola oil
1/2 c mozzarella cheese, shredded

Steps:

  • 1. Place the corn,masa & salt in a blender. Cover & pulse for a few times the break up the corn. Remove from the blender & spread evenly on a 8 (3 inch) cakes.
  • 2. Heat the oil in a large nonstick skillet or frying panon medium heat. Add the corn cakes,cover & cook for about 5 minson each side or until golden brown. Gently flattening the corn cakes woth your spatula after turning over.
  • 3. Sprinkle with the cheese & cover. Remove from the heat & let stand for about 3 mins or until the cheese has melted.
  • 4. best served warm.

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