Steamed Cornbreadcakes Recipes

UPSIDE-DOWN CORNBREAD CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
• In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
• To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

STEAMED CORN ON THE COB

Steps:

• Gather the ingredients.
• Husk the corn and remove the silk. Trim off any discolored kernels or any that have been damaged by insects. Depending on the size of your steamer basket, you may need to cut the ears of corn in half so they are short enough to fit.
• Add 2 inches of water to a large pot and insert a steamer rack. Make sure the water is not touching the bottom of the steamer rack. If it is, pour some of it off.
• Cover the pot and bring the water to a boil over high heat.
• When the water begins to boil, place the corn into the steamer basket inside the pot using a pair of tongs.
• Cover the pot and let the corn steam for 4 minutes or until it turns deep yellow and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes. The longer you steam the corn, the more attention you must pay to the water level. Don't let it fall lower than 1 inch or it may run dry and scorch your pot.
• Turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, salt, and pepper.

CORN CAKES WITH HONEY

Steps:

• Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
• Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

CHINESE STEAMED CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

STEAMED CORNBREAD/CAKES

Steps:

• Mix all the ingredients in a bowl.
• Add half of the water and continue mixing.
• Gradually add the remaining half until the ingredients forms a slightly sticky dough(NOTE: since corn flour doesn't have gluten, the dough is not as well formed compared to using 100% wheat, so you can expect it to not stick together and will see separate pieces).
• Shape the dough into 8 individual balls and flatten them out into round patties approximately 1-2 cms thick.
• Put them in a steamer and steam for 10 minutes on high heat.
• Reduce the heat to medium when you can see the steam coming out, and continue steaming for another 10 minutes.
• Remove immediately from steamer after they're done since they tend to be sticky at the bottom.

17 BEST STEAMED FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a steamed recipe in 30 minutes or less!

TUNA CORNBREAD CAKES

Steps:

• Preheat oven to 425 degrees.
• Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
• Bake at 425 degrees for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
• Stir together mayonnaise and next 5 ingredients in a large bowl.
• Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 patties.
• Melt 3 tablespoons butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook in batches, 2-3 minutes on each side or until golden brown; drain on paper towels.