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 :
CORNY CORN CAKES
Sometimes I have leftover corn. This is a easy & yummy way of using up corn. Makes a good snack & or side dish to anything that might call for some corn on the side.
Provided by Vanessa "Nikita" Milare
Categories Other Main Dishes
Time 20m
Number Of Ingredients 5
Steps:
- 1. Place the corn,masa & salt in a blender. Cover & pulse for a few times the break up the corn. Remove from the blender & spread evenly on a 8 (3 inch) cakes.
- 2. Heat the oil in a large nonstick skillet or frying panon medium heat. Add the corn cakes,cover & cook for about 5 minson each side or until golden brown. Gently flattening the corn cakes woth your spatula after turning over.
- 3. Sprinkle with the cheese & cover. Remove from the heat & let stand for about 3 mins or until the cheese has melted.
- 4. best served warm.
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
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.
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.
SAVORY CORN GRIDDLE CAKES
Steps:
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
- Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
SWEET 'N' CORNY HOECAKES
Provided by Sunny Anderson
Time 35m
Yield 14 hoecakes
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
- In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
- Preheat the oven to 200 degrees F.
- In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
- Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.
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.
CORN CAKES
Categories Bread Milk/Cream Side Bake Quick & Easy Cornmeal Corn Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 25 corn cakes
Number Of Ingredients 7
Steps:
- In a bowl whisk together the cornmeal, the baking soda, and the salt, add the egg, 1 cup of the buttermilk, and 2 tablespoons of the butter, and whisk the batter until it is smooth. Stir in the corn and let the batter stand for 10 minutes. The batter should be the consistency of thick pancake batter; if it is too thick, thin it with the additional buttermilk. Heat a griddle over moderate heat until it is hot, brush it lightly with some of the additional butter, and drop the batter by tablespoons onto the griddle. Cook the cakes for 1 minute, or until the undersides are golden, turn them, and cook them for 1 minute more, or until the undersides are golden. Transfer the cakes to a heated platter and make more cakes with the remaining batter in the same manner, brushing the griddle lightly with some of the additional butter before cooking each batch. The cakes may be made 1 day in advance and kept covered and chilled. Reheat the cake in a baking dish, covered tightly with foil, in a preheated 350°F. oven for 15 minutes.
COUNTRY CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
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