Maries Corn Cake Recipes
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
NO BAKE SWEET MARIE BARS
This is a Canadian chocolate bar favorite. Peanut butter, peanuts, and chocolate, what can go wrong? So delicious and super easy!
Provided by FourMs
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Prepare an 8-inch square baking dish with cooking spray.
- Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold crispy rice cereal and peanuts into the peanut butter mixture; press into the prepared baking dish. Sprinkle chocolate chips evenly over the top of the hot mixture. Let chocolate chips melt; spread chocolate over the top in an even layer.
- Refrigerate until the mixture hardens, about 1 hour.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 18.5 g, Cholesterol 1.3 mg, Fat 8.3 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 52.5 mg, Sugar 11 g
MARIE CALLENDER'S CORNBREAD
Just as good if not better than the restaurant. And, as those Jiffy cake mixes become harder to find, this will always be available!
Provided by Battle in Seattle
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease an 8x8" pan on bottom and sides; set to the side.
- In a medium bowl, whisk eggs until well blended.
- Add sugar, milk, melted butter and whisk thoroughly.
- Add Bisquick and cornmeal to egg mixture, and mix just enough to completely moisten dry ingredients and leave no lumps.
- Do not overmix.
- Bake for 25-35 minutes, or until toothpick inserted in middle comes out dry and top is firm to touch.
- Doubles easily into 9x13" pan; adjust baking time accordingly.
MARIE CALLENDER'S CAKE-LIKE CORNBREAD
From MasterCook. Don't expect a coarse grained cornbread here. These taste more like corn cake, and are the most awesome muffins I've ever stuffed in my mouth. They don't even need butter.
Provided by Kay D.
Categories Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Thoroughly spray muffin pan cups with non-stick spray.
- Pour mixes into a large bowl.
- Add remaining ingredients and stir well.
- The batter will be very thick.
- Pour into prepared muffin cups.
- I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
- Bake mini muffins for 15 minutes, or until golden.
- Bake regular sized muffins for 20 minutes, or until golden.
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