SKILLET CORN CAKE WITH STEWED CHERRIES
To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you'll never need to wait for cherry season to enjoy this dessert.
Provided by Emeril Lagasse
Categories HarperCollins Cake Dessert Summer Cornmeal Cherry Bake Lemon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
- In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
- Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
- While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
- Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.
SKILLET STEAK AND CORN
This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.-Ruth Taylor, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.
Nutrition Facts : Calories 386 calories, Fat 12g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 975mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
SKILLET CORN CAKE WITH STEWED CHERRIES
To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you'll never need to wait for cherry season to enjoy this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
- In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
- Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
- While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
- Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.
SKILLET CORN CAKES
Provided by Kelsey Nixon
Categories side-dish
Time 20m
Yield 4 servings or 8 corn cakes
Number Of Ingredients 25
Steps:
- Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
- Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
- In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
- Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
- To make guacamole:
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- To make salsa:
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
- Corn Cake Variations:
- Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
- Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
- Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
CHOCOLATE CHERRY SKILLET CAKE
Make and share this Chocolate Cherry Skillet Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Lightly spray an oven proof skillet.
- Seperate eggs over med mixing bowl, set egg yolks aside for another use.
- Lightly whisk egg whites.
- Add pie filling water and almond extract, mix well.
- Add cake mix, mix until well blended.
- Pour batter over bottom of skillet, spreading evenly.
- Bake uncovered 25-30 minutes or until cake tester comes out clean.
- Remove cake from oven to rack to cool 10 minutes.
- Loosen edges of cake with flat sided knife.
- Invert cake onto large heat proof serving platter.
- Stir ice cream topping till smooth, may warm in microwave a bit to soften.Carefully spread evenly over top of cake.
- Cut into wedges, serve warm with frozen yogurt or thawed Light Cool Whip if desired.
Nutrition Facts : Calories 279, Fat 8.8, SaturatedFat 2.2, Cholesterol 40.1, Sodium 358.4, Carbohydrate 47.5, Fiber 1.8, Sugar 19.5, Protein 4.6
CREAMY SKILLET CORN
This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.
Provided by AGALL
Categories Corn Side Dishes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.
Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g
SKILLET CORN CAKES
Make and share this Skillet Corn Cakes recipe from Food.com.
Provided by Food.com
Categories Sauces
Time 20m
Yield 8 corn cakes
Number Of Ingredients 24
Steps:
- Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
- Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
- In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
- Serve the corn cakes as they are, or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa.
- Tomatillo Guacamole:.
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- Mango Salsa:.
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
- Corn Cake Variations:.
- Bacon Corn Cakes:.
- Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
- Green Chile Corn Cakes:.
- Add 1/4 cup chopped green chiles to the batter just before cooking.
- Cumin-Spiced Corn Cakes:.
- Add 2 teaspoons ground cumin to the batter just before cooking.
Nutrition Facts : Calories 432.9, Fat 30, SaturatedFat 16.3, Cholesterol 64.8, Sodium 590.7, Carbohydrate 41.4, Fiber 5.1, Sugar 14.3, Protein 5.1
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