SWEET CORN CAKES
This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.
Provided by SUE202
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g
SWEET CORN CAKE
A Mexican sweet corn cake with a spoon bread consistency.
Provided by Lee Ann Clarke
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g
SHORTCUT SWEET CORN CAKE
I was searching for a shortcut alternative to Chi Chi's Fiesta Corn Cake when I saw how much the package cost in the stores. This is what I came up with and it was YUMMY!!! DH even like it and he isn't a corn bread fan at all.
Provided by Jen Andrews
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 270.3, Fat 12.3, SaturatedFat 6, Cholesterol 21, Sodium 663.6, Carbohydrate 38.3, Fiber 3.2, Sugar 9.7, Protein 3.9
SUNNY'S EASY BAKED SWEET CORN
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
- In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
- Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.
SWEET CORN CAKE
I loved the sweet corn cake that was always served as a side dish with my favorite Tex Mex dishes when visiting the Southwest so... I have looked around, modified it, tweeked here and there to come up with this recipe. I make this disha nd serve with my Sour Cream Chicken Enchildadas, refried beans, guacamole, and pico de gallo. So incredibly YUMMY! I almost always DOUBLE this recipe, and cook for about 55 minutes
Provided by Tantric1
Categories Mexican
Time 1h
Yield 1 8x8 cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place butter and shortening in mixer bowl and whip until soft. Continue whipping until fluffy and creamy. Add masa gradually while mixing, add water gradually and mix thoroughly.
- Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina mixture. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl and mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased, 8-inch-square baking pan, and cover with foil.
- Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
- Method 2: Place corn cake pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water.
- Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
- Store any leftovers in refrigerator.
Nutrition Facts : Calories 147.2, Fat 8.8, SaturatedFat 4.3, Cholesterol 16.3, Sodium 111.9, Carbohydrate 17.1, Fiber 1.2, Sugar 5, Protein 1.7
SWEET CORN CAKES
Make and share this Sweet Corn Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 16 pancakes
Number Of Ingredients 9
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.
STUFFED CANDY CORN CAKE
Not only does this festive bull's-eye cake slice up into pieces that look like giant candy corns, the inside holds a secret cache of the treats themselves that spill forth when you open it up.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the sides of the bowl as needed. Repeat with another third of the flour, then all of the egg-milk mixture and finishing with the flour.
- Divide the batter evenly between the prepared cake pans and bake until the cake has a nice golden brown crust around the edge, bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Combine the confectioners' sugar, butter, milk and vanilla in a large bowl and beat with an electric mixer on low speed until all the sugar is blended into the butter. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Remove 3 tablespoons frosting and place it in a small bowl; leave this frosting plain. Remove another 3/4 cup frosting, place in another bowl and dye with the orange food coloring. Dye the remaining 3 3/4 cups frosting in the mixing bowl with the yellow food coloring. Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting. Fill a second piping bag fitted with a tip with the orange frosting.
- Assemble the cake: Cut a 4-inch circle out of the center of one cake layer (reserve or discard the cut-out cake). Put the cake ring on a spinning cake stand or serving platter and frost the top with about 1/2 cup of the yellow frosting. Fill the hole with the candy corn. Put the other cake layer on top, so that the rounded side of the cake is facing up; push down gently to sandwich the two cake layers together.
- Pipe a ring of yellow frosting along the outside edge of the cake. Pipe a second ring just inside it so they are touching. Pipe the remaining yellow frosting onto the sides of the cake, making sure to connect it to the frosting ring on the top of the cake. Using a large offset spatula, flatten the icing on the side of the cake to frost the outside until smooth.
- Pipe 3 concentric touching rings of orange frosting just inside the yellow rings. Spoon the reserved white frosting on the center of the cake and spread it flat so that it touches the orange frosting.
- Position the tip of a large offset spatula in the center of the cake so the length of the blade looks like a radius and touches the top of all three frostings. Using one continuous, circular motion with gentle pressure (using a spinning cake stand will help), spread the frostings flat on the top of the cake so they form stripes (some of the frosting will come off with the spatula; do not try to reapply it). Let the cake stand at room temperature for 1 hour before serving.
SKILLET CORN CAKES
Provided by Kelsey Nixon
Categories side-dish
Time 20m
Yield 4 servings or 8 corn cakes
Number Of Ingredients 25
Steps:
- Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
- Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
- In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
- Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
- To make guacamole:
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- To make salsa:
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
- Corn Cake Variations:
- Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
- Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
- Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
SWEET MEXICAN CORN CAKE
If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
- Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g
CORN CAKE
A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.
Provided by MathMom.calif
Categories Low Protein
Time 35m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease an 8 by 8 baking pan.
- Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
- Stir in the corn muffin mix and sugar.
- Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.
SWEET CORN CAKES
These cakes are an ode to my home state of Kansas, which I adore so much that I have an outline of it tattooed on my neck! Kansas has the dreamiest and sweetest corn you ever did eat. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 18 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
- In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
- In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
- Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
- Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
- Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.
SWEET CORN CASSEROLE
This is always requested over and over again. I love it and I don't really like corn. My best friend made this once and convinced me to try it, now it's a tradition to make for all holidays.
Provided by EARTHLYCHARM
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
- Bake in preheated oven until beginning to brown, 25 to 30 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 83.4 g, Cholesterol 47.6 mg, Fat 19.9 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 7.3 g, Sodium 847.7 mg, Sugar 40.4 g
SWEET HOT CORN CAKE
Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.
Provided by Hilarie Burton
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 6
Number Of Ingredients 23
Steps:
- Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
- Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
- Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
- Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
- Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
- Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 69 g, Cholesterol 96.4 mg, Fat 15.1 g, Fiber 3.5 g, Protein 8.2 g, SaturatedFat 8.6 g, Sodium 468.5 mg, Sugar 38.6 g
EASY SWEET CORN CAKE
Make and share this Easy Sweet Corn Cake recipe from Food.com.
Provided by Crystal B.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.
SWEET CORN CAKE
Surprise your family tonight with our Sweet Corn Cake for dessert. Our Sweet Corn Cake is made with cream cheese for an extra rich flavor they'll adore.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325ºF.
- Blend first 4 ingredients in blender, in batches if necessary, until smooth; pour into large bowl. Add combined flour and baking powder; whisk until blended.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
AMAZING CORN CAKE
Every bite of this corn cake is moist and tasty, thanks to the secret ingredient: a can of cream-style corn. Sweet caramel icing is the crowning touch. -Sallie Volz, Ypsilanti, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool. , For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.
Nutrition Facts : Calories 460 calories, Fat 21g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 465mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
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