Guatemalan Corn Cake Recipes

GUATEMALAN CORN CAKE

Guatemalan Corn Cake image

Make and share this Guatemalan Corn Cake recipe from Food.com.

Provided by Donna M.

Categories Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 (8 1/2 ounce) can cream-style corn, mashed and strained,then add milk to corn to make one cup
1 teaspoon vanilla

Steps:

Mix all ingredients on medium speed for 2 minutes.
Pour into greased and floured bundt or tube pan.
Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean.
Cool 15 minutes, then turn out of pan.
Cool; dust with powdered sugar if desired.

GUATEMALAN CHILAQUILAS

Guatemalan Chilaquilas image

A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it.

Provided by Maria Pereira

Categories Main Dish Recipes Sandwich Recipes

Time 29m

Yield 6

Number Of Ingredients 6

Ingredients

1 large tomato, quartered
1 red onion, quartered
1 (12 ounce) package queso fresco, cut into chunks
12 thick corn tortillas
2 eggs, separated
5 tablespoons canola oil

Steps:

Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
Fold corn tortillas in half and fill them with the tomato and red onion paste.
Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 29.3 g, Cholesterol 80.4 mg, Fat 19.6 g, Fiber 4 g, Protein 12.3 g, SaturatedFat 4.6 g, Sodium 123.4 mg, Sugar 2.2 g

GUATEMALAN SWEET CAKES

Guatemalan Sweet Cakes image

Provided by Zanne Stewart

Categories Cake Mixer Cheese Egg Dessert Bake Vegetarian Kid-Friendly Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 9 (snack or dessert) muffins

Number Of Ingredients 8

Ingredients

3/4 cup rice flour (not Asian)
1 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons unsalted butter, softened
2/3 cup sugar
3 large eggs
1/2 cup farmer cheese at room temperature
Equipment: a muffin pan with 12 (1/2-cup) cups; paper liners

Steps:

Preheat oven to 350°F with rack in middle. Line muffin cups.
Whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined.
Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.

SWEET MEXICAN CORN CAKE

Sweet Mexican Corn Cake image

If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 2h

Yield 16

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 ¼ cups unsalted butter, softened
1 cup white sugar
8 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 cups fresh corn kernels

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g

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