CORNMEAL CAKE
Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.
Provided by sal
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
- In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
- Chop corn in food processor or blender. Stir into butter mixture.
- In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g
SWEET AND SAVORY MENU: ROSEMARY CORN CAKES WITH PROSCIUTTO AND CHICKEN SAUSAGES WITH HOT AND SWEET PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a griddle or nonstick skillet over medium heat.
- Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
- For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
- Serve sausages with peppers on top and the cakes alongside drizzled with honey.
PROSCIUTTO AND ROSEMARY CORNMEAL CAKES
I love this savory and sweet breakfast. I cook my proscuitto first, as it is much easier to work with. See Recipe #239502
Provided by Recipe Reader
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Heat griddle over medium heat.
- Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake.
- Cook about 4 minutes on each side, until golden brown.
- Serve with honey or syrup.
Nutrition Facts : Calories 336.1, Fat 15.6, SaturatedFat 6.8, Cholesterol 75.7, Sodium 710.9, Carbohydrate 41.7, Fiber 3.8, Sugar 11.6, Protein 7.1
BUTTERMILK CHEDDAR CORN CAKES
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.
CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT
Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.
Provided by Elmotoo
Categories Dessert
Time 1h10m
Yield 1 9inch cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F.
- Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
- In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
- In a large bowl, briefly whisk the mascarpone to loosen it.
- Add the eggs one at a time, whisking to combine.
- Add the sugar and whisk until smooth.
- Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
- Stir in the butter.
- Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
- While the cake is baking, make the lemon syrup.
- Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
- Remove from the heat.
- Allow the cake pan to cool on a rack for 5 minutes before unmolding.
- To unmold, run a small knife around the cake.
- Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
- The cake should slide right out onto the plate.
- Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
- Remove the top plate and the cake will be right side up.
- With a wooden skewer, poke a few dozen holes all over the top of the cake.
- While the cake is still warm, brush the cake with the lemon syrup.
- Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
- Allow the cake to cool.
- To make the lemon fondant, bring a small saucepan of water to a boil.
- Add the rosemary leaves and blanch them for one minute.
- Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
- Drain, and spread the rosemary leaves on a paper towel to dry.
- In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
- When the cake is completely cool, transfer it to a rack set over a baking sheet.
- (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
- You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
- While the glaze is still wet, transfer the cake to a cake plate.
- Allow the fondant to dry, an hour or more, before serving the cake.
- (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
- After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
- A few hours before you're ready to serve the cake, make the fondant and glaze the cake.
Nutrition Facts : Calories 4365.6, Fat 139.6, SaturatedFat 79.1, Cholesterol 1171.8, Sodium 1154.7, Carbohydrate 745.3, Fiber 13.7, Sugar 515.9, Protein 55
CORNMEAL CAKE
Steps:
- 1. Preheat the oven to 450°F (230°C). Pour the melted butter into a 10-inch (25 cm) tart pan and swirl it around so it evenly covers the bottom.
- 2. Heat the milk in a small saucepan over low heat until it is hot but not boiling. Keep it hot over very low heat.
- 3. In a large bowl, whisk the egg with the sugar. Then whisk in the cornmeal, flour, and salt. Whisking vigorously, slowly add the hot milk, stirring until combined.
- 4. Strew the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface. The apples slices will stick well above the batter. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
- 5. When the corn cake is cooked, remove it from the oven and serve immediately, with salad alongside.
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
LEMON CORNMEAL CAKE
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
- Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g
More about "prosciuttoandrosemarycornmealcakes recipes"
BAKED MANICOTTI WITH PROSCIUTTO - AMANDA'S COOKIN'
From amandascookin.com
MEXICAN CORN CAKE - CHEF IN TRAINING
From chef-in-training.com
CORNMEAL AND RICOTTA CAKE WITH FRESH BERRIES - KING ARTHUR BAKING
From kingarthurbaking.com
SAVORY CORN CAKES - RACHEL COOKS®
From rachelcooks.com
30 INCREDIBLE CORNMEAL RECIPES - TASTE OF HOME
From tasteofhome.com
LEMON-CORNMEAL CAKE RECIPE | PBS FOOD
From pbs.org
10 BEST CORNMEAL DESSERT RECIPES | YUMMLY
From yummly.com
CORNMEAL CAKE | ITALY MAGAZINE
From italymagazine.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
20+ MOTHER'S DAY CAKES | ALLRECIPES
From allrecipes.com
18 RECIPES FOR PROSCIUTTO LOVERS | SAVEUR
From saveur.com
30 WAYS TO USE PROSCIUTTO - TASTE OF HOME
From tasteofhome.com
19 OF OUR FAVORITE PROSCIUTTO RECIPES | EPICURIOUS
From epicurious.com
ROASTED TOMATOES WITH CORNMEAL POLENTA – A COUPLE COOKS
From acouplecooks.com
PROSCIUTTO AND ROSEMARY CORNMEAL CAKES RECIPE ~ MENUIVA.COM
From menuiva.com
SNACKWORKS
From snackworks.ca
ROSEMARY LEMON CORNMEAL CAKE
From portandfin.com
APRICOT CORNMEAL CAKES - A SPICY PERSPECTIVE
From aspicyperspective.com
BASIC PROJA: A TRADITIONAL SERBIAN CORNMEAL DISH
From acanadianfoodie.com
LEMON CORNMEAL POUNDCAKE | KITCHEN RECIPE | THE KEY INGREDIENT …
From youtube.com
BLUEBERRY CORNMEAL CAKE | RICARDO
From ricardocuisine.com
BLUEBERRY CORNMEAL CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
HOECAKES - THE SOUTHERN CORNMEAL PANCAKE RECIPE
From southerneatsandgoodies.com
PROSCIUTTO BROCCOLI ROLLS | METRO
From metro.ca
SAVORY CORN CAKES - FIFTEEN SPATULAS
From fifteenspatulas.com
LEMON-CORNMEAL CAKE - WOMAN'S DAY
From womansday.com
LEMON CORNMEAL CAKE - LEMON CAKE WITH CORNMEAL RECIPE
From tablefortwoblog.com
RICOTTA CORNMEAL POUND CAKE RECIPE | BON APPéTIT
From bonappetit.com
MEYER LEMON CORNMEAL UPSIDE-DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
10 BEST COARSE CORNMEAL RECIPES | YUMMLY
From yummly.com
POLENTA AND ROSEMARY SOURDOUGH | THE PERFECT LOAF
From theperfectloaf.com
BROCCOLI CORNMEAL CAKES - BETTER HOMES & GARDENS
From bhg.com
8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND …
From allrecipes.com
CRISPY PROSCIUTTO AND CREAMY LEMON-ROSEMARY GEMELLI RECIPE
From homechef.com
QUICK AND EASY NOVA SCOTIA FISH CAKES RECIPE - BACON IS MAGIC
From baconismagic.ca
TOMATO-AND-OKRA CORNMEAL CAKES RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY & LEMON CORNMEAL CAKE | OUR STATE
From ourstate.com
HOW TO MAKE POLENTA FROM CORNMEAL - EASY POLENTA RECIPE
From prepdish.com
OUR 11 BEST PROSCIUTTO RECIPES | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love