CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
CORN CAKES
Steps:
- In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.
AMAZING CORN CAKE
This is a moist spice cake with a 'secret' ingredient. They will never guess!
Provided by LOIS JEAN ANDERSON
Categories Desserts Cakes Spice Cake Recipes
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Stir together flour, baking powder, baking soda, cinnamon, and salt.
- In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 34.4 g, Cholesterol 31 mg, Fat 15.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 360 mg, Sugar 17.6 g
CORNCAKES WITH CAVIAR
These corncakes are tasty little gems - crisp and pebbly with bits of corn and lacy around the edges. The crème fraîche and caviar are charming if you have them, but don't let a lack of caviar prevent you from making the cakes. You'll be just as happy eating them plain or with dollops of crème fraîche and chives. The cakes' success hinges on their crispness. Keep your pan hot and steady; don't let the cakes steam or they'll turn floppy.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings (as a first course)
Number Of Ingredients 14
Steps:
- Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
- Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
- Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
- Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 450 milligrams, Sugar 6 grams, TransFat 1 gram
GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
- In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
- Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
CHEESY CORN CAKES
These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them
Provided by Lesley Waters
Categories Main course, Snack
Time 15m
Yield Makes 12 cakes
Number Of Ingredients 10
Steps:
- Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
- In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
- Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.
Nutrition Facts : Calories 127 calories, Fat 4.8 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.9 grams sugar, Fiber 0.8 grams fiber, Protein 5.4 grams protein, Sodium 0.64 milligram of sodium
FRIED CORN CAKES
Steps:
- Put neutral oil in a skillet on medium heat.
- Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder.
- Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels.
- Add milk if needed.
- Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.
- Garnish: Parsley.
CORN CAKES
Categories Bread Milk/Cream Side Bake Quick & Easy Cornmeal Corn Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 25 corn cakes
Number Of Ingredients 7
Steps:
- In a bowl whisk together the cornmeal, the baking soda, and the salt, add the egg, 1 cup of the buttermilk, and 2 tablespoons of the butter, and whisk the batter until it is smooth. Stir in the corn and let the batter stand for 10 minutes. The batter should be the consistency of thick pancake batter; if it is too thick, thin it with the additional buttermilk. Heat a griddle over moderate heat until it is hot, brush it lightly with some of the additional butter, and drop the batter by tablespoons onto the griddle. Cook the cakes for 1 minute, or until the undersides are golden, turn them, and cook them for 1 minute more, or until the undersides are golden. Transfer the cakes to a heated platter and make more cakes with the remaining batter in the same manner, brushing the griddle lightly with some of the additional butter before cooking each batch. The cakes may be made 1 day in advance and kept covered and chilled. Reheat the cake in a baking dish, covered tightly with foil, in a preheated 350°F. oven for 15 minutes.
COUNTRY CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
MEXICAN CORN CAKES
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
- Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
- Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.
HOT CORNCAKES WITH AVOCADO, BACON & BASIL
Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander
Provided by Jane Hornby
Categories Breakfast, Brunch, Lunch, Main course, Side dish, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.
- Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan if you need to, then drop tbsps of the batter into the pan.
- Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You'll need to do these in batches, making 12 in total. Keep warm.
- Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.
Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 40.2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.49 milligram of sodium
CORNCAKES ON THE GRIDDLE
This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)
Provided by 3KillerBs
Categories Breads
Time 30m
Yield 20-30 cakes depending on size
Number Of Ingredients 7
Steps:
- Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
- Beat the eggs into the milk or buttermilk.
- Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
- Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
- Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
- Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
- Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
- Serve with butter, jelly, apple butter, or other favorite bread spread.
Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3
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FRESH CORN CAKES RECIPE -SUNSET MAGAZINE
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4/5 (3)Estimated Reading Time 2 minsServings 16Calories 63 per serving
- In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.
- In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.
- In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.
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- In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.
- In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.
- In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.
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