Mexican Corn Cakes Recipes

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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

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

MEXICAN CORN CAKES



Mexican Corn Cakes image

Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 10

1 1/2 cups Bisquick Heart Smart® mix
1/2 cup cornmeal
1 cup fat-free (skim) milk
3 egg whites
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup frozen corn, cooked, drained
2 tablespoons chopped ripe olives
1 cup Old El Paso™ fat free refried beans
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Fat-free sour cream, if desired

Steps:

  • Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g

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.

PASTEL DE ELOTE (MEXICAN CORN CAKE)



Pastel de Elote (Mexican Corn Cake) image

A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

Provided by Elva_Adriana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 16

Number Of Ingredients 9

8 ears sweet white corn, husked
1 ¾ cups softened butter, plus more for baking dish
5 eggs
1 (14 ounce) can sweetened condensed milk
½ cup milk
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
  • Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
  • Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
  • Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
  • Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
  • Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g

MEXICAN CORN CAKES (COOKING FOR 2)



Mexican Corn Cakes (Cooking for 2) image

Bisquick Heart Smart® recipe! What's for dinner? Pancakes come to the rescue with savory extras you probably have on hand.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 10

3/4 cup Bisquick Heart Smart® mix
1/4 cup cornmeal
1/2 cup fat-free (skim) milk
2 egg whites
1 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup frozen corn, cooked, drained
1 tablespoon chopped ripe olives
1/2 cup Old El Paso™ fat-free refried beans
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
Fat-free sour cream, if desired

Steps:

  • Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g

MEXICAN SWEET CORN CAKE



Mexican Sweet Corn Cake image

I love Mexican Food! This is a tasty little side dish served at restaurants such as Chi Chi's, El Torito, and Chevy's Fresh Mex. This is more like a corn pudding, but I have known others to fry the dough into a pancake. Masa Harina, one of the ingredients, means corn flour. I have found it at major grocery chains or you can find it at a store that specializes in Hispanic foods. I could eat this for breakfast, lunch , and dinner.

Provided by Dawn399

Categories     Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 tablespoons shortening
1/2 cup masa harina
5 tablespoons cold water (may add more to reach consistency of cookie dough)
10 ounces frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
3 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Whip butter and shortening in a mixing bowl and beat until creamy.
  • Add Masa harina slowly and mix thoroughly.
  • Add water until cookie dough consistency and mix.
  • Blend in corn kernels.
  • Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
  • Add masa harina mixture and mix until blended.
  • Grease an 8x10 square pan and pour mixture into pan.
  • Cover pan with foil and bake.
  • Bake 40-50 minutes at 350 until it is consistency of custard.
  • Allow to stand at room temperature for 15 minutes.
  • May serve with an ice cream scoop or cut into squares.
  • You may use a food processor and add ingredients as specified above.

MEXICAN CORN CAKES



Mexican Corn Cakes image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 1/2 ounce) package corn muffin mix
3/4 cup water
1 egg
1 (16 ounce) can black beans, rinsed and drained
2 cups diced cooked chicken
1 (8 ounce) jar chunky style salsa
1/8 teaspoon ground cumin
1/4 cup chopped fresh cilantro
shredded cheddar cheese, for garnish (optional)
light sour cream, for garnish (optional)

Steps:

  • To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
  • Batter will be slightly lumpy.
  • Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
  • Make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
  • In small saucepan stir together black beans, chicken, salsa and cumin.
  • Cook over low heat just until heated through.
  • Remove pan from heat and stir in cilantro.
  • To serve, place three corn cakes on each plate.
  • Top with bean and chicken mixture.
  • Garnish with shredded cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 512.5, Fat 13.8, SaturatedFat 3.6, Cholesterol 106.6, Sodium 1114.5, Carbohydrate 65.3, Fiber 12.1, Sugar 14.3, Protein 31.5

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