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.
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
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
QUICK VEGGIE CORNCAKES
Steps:
- In a small skillet, heat oil on medium heat. Add vegetables, including frozen corn, and sauté until onion is soft, about 4 minutes. Set off heat. In a medium bowl, combine eggs, milk, flour, baking powder, 3 tablespoons of cornmeal, Southwest seasoning blend, sugar and salt. Stir in cooked vegetables. If batter is not the consistency of thick pancake batter, stir in up to another full tablespoon of cornmeal. Heat a nonstick griddle on medium and pour batter onto griddle by 1/3 cupfuls. Cook about 3 minutes on each side, turning only once. Serve hot with salsa and sour cream, if desired. Makes 5 corncakes. Note: If your blend is not salt-free, wait to add the additional salt to taste. PER SERVING: Calories 96 (28% from fat), Fat 3 g (1 g sat), Cholesterol 67 mg, Sodium 148 mg, Fiber 1 g, Carbohydrates 14 g, Protein 4 g
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
CORN CAKES WITH AVOCADO SALSA
A light, easy-to-prepare snack-supper with Mexican flavours
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
- Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.
Nutrition Facts : Calories 436 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium
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
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
More about "quick veggie corncakes recipes"
QUICK VEGGIE CORNCAKES | OREGONIAN RECIPES
From recipes.oregonlive.com
FRESH CORN CAKES RECIPE | MYRECIPES
From myrecipes.com
GRIDDLE CORN CAKES - FLUFFY, SOFT AND SO GOOD!
From savoryexperiments.com
VEGAN CORN CAKES: GLUTEN FREE BREAKFAST - CADRY'S KITCHEN
From cadryskitchen.com
EASY CORN CAKES - PINCH AND SWIRL
From pinchandswirl.com
4 INGREDIENT CORN CAKES RECIPE - WHOLE FOOD BELLIES
From wholefoodbellies.com
4.3/5 (73)Total Time 17 minsCategory SnackPublished Mar 25, 2020
VEGETARIAN RECIPES WITH CORN - COOKIE AND KATE
From cookieandkate.com
QUICK VEGETARIAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGAN CORN PANCAKES [EASY + WHOLE GRAIN] -THE HEALTHY MAVEN
From thehealthymaven.com
VEGETABLE CORN CAKES RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
QUICK AND EASY HOE CAKES (FRIED CORNBREAD) - GRITS AND PINECONES
From gritsandpinecones.com
48 QUICK VEGETARIAN RECIPES | OLIVEMAGAZINE
From olivemagazine.com
50 VEGETARIAN RECIPES READY IN 20 MINUTES OR LESS
From tasteofhome.com
THAI CORN CAKES RECIPE WITH PICKLED CUCUMBERS | OLIVEMAGAZINE
From olivemagazine.com
QUICK VEGGIE CORNCAKES | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
You'll also love