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
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.
FRIED CORN
Steps:
- In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
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.
FRIED CORNBREAD
My Mom would make fried corn cakes once in a while to serve with pinto beans. This isn't her recipe the one like she made has already been posted but this is also good. The preparation and cooking times are guess.
Provided by bullwinkle
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine cornmeal, flour, baking powder and salt.
- In separate bowl, mix milk, butter, and egg.
- Add milk mixture to the dry ingredients, mixing just until combined.
- Stir in the cheese.
- Pour approximately 1/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly.
- Cook until lightly browned on both sides.
- If batter becomes too thick add a small amount of milk.
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 :
FRIED CORN NUGGETS
This is a terrific sweet corn nugget recipe that can be fried or baked. Very simple to make and less messy than other nugget recipes. Great side item! Enjoy!
Provided by TIFF0502
Categories Appetizers and Snacks
Time 45m
Yield 75
Number Of Ingredients 6
Steps:
- Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
- Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.
Nutrition Facts : Calories 78 calories, Carbohydrate 12.9 g, Fat 2.6 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 78.4 mg, Sugar 3.2 g
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
FRIED CORN CAKES WITH GREEN ONIONS
Categories Milk/Cream Egg Onion Breakfast Brunch Side Fry Quick & Easy Corn Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Blend flour, sugar, baking powder, salt and cayenne pepper in large bowl. Add milk, egg and vinegar to bowl and whisk to combine. Mix in corn and green onions.
- Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Drop batter by scant 1/4 cupfuls into skillet. Cook cakes until brown and cooked through, about 3 minutes per side. Transfer to baking sheet. Place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Serve cakes hot.
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- Grate 6 ears of corn on the large holes of a box grater set in a medium bowl. Cut the kernels from the remaining 2 ears with a sharp knife and add to the bowl. Add 1/2 cup of the flour, the egg, scallions, parsley, salt and pepper; stir until a thick batter forms. Add more flour if the batter seems thin. It should have the consistency of a very thick cake batter.
- Melt 1 tablespoon of butter in a large cast-iron skillet. Working in batches, spoon a scant 1/4 cup of the batter into the skillet for each corn cake and cook over moderate heat until golden brown, about 4 minutes per side. Wipe out the pan and repeat with additional butter and batter. Serve the corn cakes hot.
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