Shortcut Sweet Corn Cake Recipes

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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

SWEET HOT CORN CAKE



Sweet Hot Corn Cake image

Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.

Provided by Hilarie Burton

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 6

Number Of Ingredients 23

1 cup blackberries
½ cup orange juice
¼ cup honey
1 cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ear fresh corn, husked
1 ¼ cups buttermilk
2 eggs
3 tablespoons honey
3 tablespoons unsalted butter, melted and cooled
2 jalapeno peppers, seeded and chopped
½ cup blackberries, sliced into small chunks
1 orange, zested
1 teaspoon fresh thyme
2 tablespoons orange juice
1 teaspoon cornstarch
1 teaspoon butter
3 tablespoons unsalted butter, softened
1 tablespoon honey

Steps:

  • Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  • Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
  • Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
  • Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
  • Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
  • Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
  • Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 69 g, Cholesterol 96.4 mg, Fat 15.1 g, Fiber 3.5 g, Protein 8.2 g, SaturatedFat 8.6 g, Sodium 468.5 mg, Sugar 38.6 g

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

SHORTCUT SWEET CORN CAKE



Shortcut Sweet Corn Cake image

I was searching for a shortcut alternative to Chi Chi's Fiesta Corn Cake when I saw how much the package cost in the stores. This is what I came up with and it was YUMMY!!! DH even like it and he isn't a corn bread fan at all.

Provided by Jen Andrews

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

2 (7 1/2 ounce) packages corn muffin mix (the mix with water variety, I used Martha White)
1/2 cup water
1/2 cup butter, melted
2 (14 3/4 ounce) cans creamed corn

Steps:

  • Mix all ingredients together in a bowl.
  • Pour into a greased 13 x 9 in pan.
  • Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean.
  • Serve warm with butter on top.

Nutrition Facts : Calories 270.3, Fat 12.3, SaturatedFat 6, Cholesterol 21, Sodium 663.6, Carbohydrate 38.3, Fiber 3.2, Sugar 9.7, Protein 3.9

EASY SWEET CORN CAKE



Easy Sweet Corn Cake image

Make and share this Easy Sweet Corn Cake recipe from Food.com.

Provided by Crystal B.

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

1 (8 ounce) box Jiffy cornbread mix
1/2 cup butter, Melted
1 (8 ounce) can creamed corn

Steps:

  • Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.

EL TORITO SWEET CORN CAKE



El Torito Sweet Corn Cake image

Make and share this El Torito Sweet Corn Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Corn

Time 50m

Yield 8 serving(s)

Number Of Ingredients 4

1 (7 1/2 ounce) package sweet cornbread mix
1/4 cup butter, melted
1/4 cup water
1 (15 ounce) can cream-style corn

Steps:

  • In bowl, combine corn cake mix with melted butter. Add water and can of cream style corn. Mix until ingredients are combined.
  • Pour mixture into a 9x5 inch loaf pan.
  • Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.
  • Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert.

Nutrition Facts : Calories 200.5, Fat 9.2, SaturatedFat 4.5, Cholesterol 15.8, Sodium 420, Carbohydrate 28.1, Fiber 2.4, Sugar 7.1, Protein 2.9

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

SWEET CORN CAKES



Sweet Corn Cakes image

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

Provided by ratherbeswimmin

Categories     Breakfast

Time 45m

Yield 16 pancakes

Number Of Ingredients 9

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
1 cup buttermilk
2 large eggs
2 tablespoons butter, melted

Steps:

  • In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
  • Add in the corn kernels; toss to coat.
  • In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
  • Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
  • Heat a large nonstick skillet or griddle over medium heat.
  • Brush a thin film of vegetable oil or spray with cooking spray.
  • Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
  • Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
  • Serve warm with maple syrup or powdered sugar and berries.

SWEET CORN CAKES



Sweet Corn Cakes image

These cakes are an ode to my home state of Kansas, which I adore so much that I have an outline of it tattooed on my neck! Kansas has the dreamiest and sweetest corn you ever did eat. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 30m

Yield 18 mini cakes

Number Of Ingredients 12

Nonstick cooking spray
120 grams (1 cup) all-purpose flour
163 grams (1 cup) polenta or very coarse yellow cornmeal
132 grams (2/3 cup) granulated sugar
12 grams (1 tablespoon) baking powder
2 grams (1/2 teaspoon) fine sea salt
113 grams (4 ounces) (8 tablespoons) unsalted butter, melted and slightly cooled
128 grams (1/3 cup) honey (preferably wildflower), plus more for serving
85 grams (2 large) eggs
227 grams (1 cup) buttermilk
170 grams (1 cup) corn kernels, fresh or frozen and thawed
Creme fraiche, for serving

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
  • In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
  • In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
  • Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
  • Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
  • Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.

SWEET CORN CAKES BY BILL GRANGER



Sweet Corn Cakes by Bill Granger image

This is my daughters favourite corncake recipe. It is served with avocado salsa which I dont bother with - just a sprinkle of cinnamon sugar. I also do not bother with the blender - I just mix it all together and I used wholemeal flour.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 30m

Yield 12 cakes

Number Of Ingredients 9

525 g fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
3 tablespoons chopped coriander leaves (cilantro)
125 g plain all-purpose flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil, for frying

Steps:

  • Preheat the oven to 120C/250F/Gas 1.
  • Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
  • Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine.
  • Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
  • Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

Nutrition Facts : Calories 70.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 35.2, Sodium 45.4, Carbohydrate 12.6, Fiber 0.9, Sugar 1, Protein 2.9

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

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