Microwave Mexican Restaurant Sweet Corn Cake Recipes

SWEET CORN CAKE

Sweet Corn Cake image

Sweet Corn Cakes A simple dish to make that will delight your taste buds.

Provided by Deanna @SeductionInTheKitchen.com

Time 50m

Number Of Ingredients 5

Ingredients

1/2 cup butter, melted
1 (15 ounces) can creamed corn
1 (15 ounces) can whole kernel corn, drained
1 (8 1/4 ounces Jiffy corn muffin mix
1/2 cup sugar

Steps:

Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
Bake about 40-45 minutes. The top will be nice and light brown.
Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

Nutrition Facts : Calories 209 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 254 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE

Microwave Mexican Restaurant Sweet Corn Cake image

Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. If you don't have masa harina flour on hand, you can add an additional 1/4 cup of yellow cornmeal, but the masa harina flour adds the authentic taste to this dish. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.

Provided by Wheres_the_Beef

Categories Dessert

Time 15m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups milk
2 cups water
1 cup yellow cornmeal
1/4 cup masa harina flour
1/2 cup granulated sugar
1 (15 ounce) can creamed corn
4 tablespoons butter, melted
1 egg, beaten
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
Cover and microwave on high for 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any dry lumps.
Cover and microwave on high for another 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any large lumps.
Serve warm using an ice cream scoop or disher.

MEXICAN SWEET CORN CAKE

Mexican Sweet Corn Cake image

I love Mexican Food! This is a tasty little side dish served at restaurants such as Chi Chi's, El Torito, and Chevy's Fresh Mex. This is more like a corn pudding, but I have known others to fry the dough into a pancake. Masa Harina, one of the ingredients, means corn flour. I have found it at major grocery chains or you can find it at a store that specializes in Hispanic foods. I could eat this for breakfast, lunch , and dinner.

Provided by Dawn399

Categories Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
2 tablespoons shortening
1/2 cup masa harina
5 tablespoons cold water (may add more to reach consistency of cookie dough)
10 ounces frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
3 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

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.

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