Sweet Corn Cakes Just 2 Ingredients Recipes

SWEET CORN CAKES

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.

EASY SWEET CORN CAKE RECIPE PREPPED IN ONLY 10 MINUTES

Steps:

• Preheat the oven to 350°F (180ºC).
• Line an 8 x 8 inches baking tray with parchment paper.
• Mix butter, cream corn, corn kernels, muffin mix, and sugar in a bowl. Transfer to the prepared baking tray.
• Bake for 45 minutes or until golden brown.

SWEET CORN CAKES: JUST 2 INGREDIENTS!

Steps:

• Preheat griddle or large skillet on medium-high temperature.
• Prepare pancake mix as directed on the packaging.
• Add 1 (drained) can of corn, along with salt and pepper, if desired, to the pancake mix and stir to combine.
• Scoop batter onto the griddle using a medium cookie scoop or a standard tablespoon.
• Cook for 3 minutes on the first side. Flip sweet corn cakes and cook for an additional 2 minutes.
• Serve Sweet Corn Cakes hot with softened butter.

EASY SWEET CORN CAKE

Steps:

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

SIMPLE MEXICAN SWEET CORN CAKE (SCOOPABLE)

Steps:

• 1. Preheat oven to 350 degrees
• 2. Mix all ingredients together in a medium mixing bowl
• 3. I like to use a loaf pan and scoop it out with a ice cream scooper, but you can also use a 9x13 pan. I think it is much more moist with the loaf pan
• 4. Bake for 20-25 minutes in the 13x9 or 30-35 minutes in a loaf pan

WW CORE FRIENDLY SWEET CORN CAKES

Steps:

• Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
• If you like sweeter cakes, especially for breakfast, add Splenda at same time.
• Let batter stand for 15-20 minutes.
• Quickly fold in corn and grated onions.
• Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
• For best results, keep the cakes 2-3 inches in diameter.
• Let first side cook until tops is dry around the edges; turn and cook other side.
• Serve with a dollop of soft yogurt cheese.

SWEET CORN CAKES

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.

SHORTCUT SWEET CORN CAKE

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.

SWEET CORN CAKE

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.