Sweet Corn Cake Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
• Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
• Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

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.

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.

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.

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.

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.

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.

Steps:

• Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
• Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
• Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
• Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
• Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
• Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.

Steps:

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

Steps:

• With an electric mixer, beat butter until fluffy.
• Gradually beat in masa harina.
• On low speed, beat in water.
• Place corn in bowl of food processor and pulse until chopped coarsely.
• Stir in masa mixture. In a small bowl, stir together sugar, cornmeal,cream, baking powder, and salt. Stir into corn mixture. Spread in a greased 8" sq.
• baking pan.
• Cover with foil.
• Place in a larger pan and pour boiling water half way up the side of the smaller pan.
• Bake at 350 for 50 min., or until set. Remove smaller pan from water, uncover and let stand 15 min.
• Sprinkle with chilies and parsley, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

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.

Steps:

• Preheat oven to 400°F (205°C).
• Coat a 6-muffin tin with cooking spray.
• Combine ingredients and pour into prepared muffin tins.
• Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.

Steps:

• Preheat oven to 350°F.
• Whip butter and shortening in a mixing bowl and beat until creamy.
• Add Masa harina slowly and mix thoroughly.
• Add water until cookie dough consistency and mix.
• Blend in corn kernels.
• Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
• Add masa harina mixture and mix until blended.
• Grease an 8x10 square pan and pour mixture into pan.
• Cover pan with foil and bake.
• Bake 40-50 minutes at 350 until it is consistency of custard.
• Allow to stand at room temperature for 15 minutes.
• May serve with an ice cream scoop or cut into squares.
• You may use a food processor and add ingredients as specified above.

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
• Beat the butter and shortening together (using an electric mixer) until fluffy.
• Gradually beat the instant masa into the butter mixture, then beat in the water.
• Add the chopped corn kernels to the masa mixture.
• In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
• Add the masa mixture to the cornmeal mixture and stir well to combine.
• Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
• Remove pan to a wire rack to cool 15 minutes before serving.
• Serve with a cookie dough scoop.