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.
CORN CAKES WITH SMOKED CORN
Provided by Moira Hodgson
Categories quick, appetizer
Time 30m
Yield 6 to 8 servings (about 18-24 small pancakes)
Number Of Ingredients 14
Steps:
- Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
- In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
- In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
- Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
- To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 473 milligrams, Sugar 13 grams, TransFat 0 grams
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.
SMOKED CORN CAKES WITH DIABLO SAUCE
Steps:
- To make sauce, heat oil in a heavy bottomed skillet until lightly smoking. Saute shallots and garlic until light brown. Add chilies, cumin, ginger, and red peppers. Stir about 30 seconds. Add mango and chicken stock. Simmer about 20 minutes. Puree and season with salt and lime juice. Sauce may be used hot or cold.
- For pancakes, shuck corn, remove silk, and cut kernels from cob. Place in smoker for 8 minutes. In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers. In another bowl, mix cornmeal, flour, baking powder, and salt. Combine egg, milk, and bacon grease. Add vegetables to dry ingredients, then stir in egg mixture. Adjust seasoning with lemon juice. Fold to mix and let rest for 20 minutes. Adjust seasonings, if necessary.
- Place a large skillet over medium heat. Add just enough oil to coat bottom of skillet. When skillet is hot, pour corn batter, about 1/8 cup per corn cake. Cook on 1 side for about 1 1/2 minutes or until brown. Turn and cook until middles of cakes no longer appear wet. Remove cakes to warm platter and repeat to make 8 cakes. Place 2 cakes, edges overlapping on the center of each 4 warm plates. Spoon 2 tablespoons of Diablo Sauce around cakes and serve immediately.
CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON
This savory and hearty brunch tower is not only full of flavor but the presentation is restaurant quality. Poached eggs have a great texture and appearance. Many people are intimidated by poaching eggs, but trust me, it's super easy when you follow my simple method.
Provided by Danielle Sepsy
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the corn cakes: Preheat the oven to its lowest temperature setting.
- Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
- Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
- Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
- Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
- Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
- Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
- Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
- While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
- To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!
SPICY SMOKED SALMON CORNCAKES
Can be prepared in 45 minutes or less.
Yield Makes about 6 corncakes, serving 2 as a brunch entrée
Number Of Ingredients 13
Steps:
- In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion, and lemon slices.
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 :
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
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4.3/5 (74)Total Time 17 minsCategory SnackCalories 33 per serving
- Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
- Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
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- Heat milk, fresh corn kernels and butter in a small saucepan over medium heat, just until butter is melted. Remove from heat and cool.
- Heat 1 tablespoon of olive oil in a medium skillet until hot. Scoop 4 1/4-cup portions of batter into pan. Using a spatula, pat into 1/2-inch thick circles. Cook 3 to 4 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
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5/5 (3)Total Time 25 minsCategory Side DishCalories 97 per serving
- In a medium bowl, add egg yolks and beat. Beat in milk and melted butter. Add dry ingredients and stir until combined. Fold in corn.
- In a medium bowl, use an electric hand mixer to beat the egg whites until stiff. Fold the whites into batter.
- In a 12-inch frying pan, melt the remaining 2 tablespoons of butter over medium heat. Spoon 1 tablespoon of batter into the pan to form each pancake.
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