BUTTERMILK CHEDDAR CORN CAKES
Steps:
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
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.
CRAZY GOOD SOUTHERN BAKED HAM
This is a mash up of two recipes with coffee added to give it a kick. It doesn't taste like coffee but I think it gives it a lift.
Provided by FMcLellen
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
- Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
- Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 19.9 g, Cholesterol 80.6 mg, Fat 7.9 g, Fiber 1.2 g, Protein 20.7 g, SaturatedFat 2 g, Sodium 1474.6 mg, Sugar 8.8 g
SOUTHERN CREAMED CORN CAKES (LOW-FAT)
A real treat that's quick and easy! Definitely a comfort food often requested by my family in place of potatoes, grits, rice or pasta! Especially good for brunch or with any seafood meal. For appetizers, make into tiny cakes and serve topped with sour cream and spring onions.
Provided by BeachGirl
Categories Breakfast
Time 10m
Yield 8 4inch corncakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Spray hot griddle with non-stick cooking spray.
- Spoon batter onto griddle as you would pancakes, leaving enough room so they will not run together.
- Cook on medium-high temperature for 2-3 minutes per side, or until browned on each side.
- Serve hot.
SOUTHERN HAM CORN CAKES
A great way to use the leftover Easter ham. These are wonderful with leftover yams, heated and mashed and dripping with butter; applesauce is a good accompaniment as well.
Provided by Barbara M. Morgan
Categories Breakfast Ham
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine ground ham, broccoli, onion, and beaten eggs in a large bowl. Mix with your hands for 1 full minute, or until eggs are evenly absorbed into meat.
- Sprinkle cornmeal, Asiago cheese, garlic, anise seed, basil, pepper, and salt over meat mixture and mix again with your hands until all ingredients are evenly distributed for 1 full minute.
- Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into your hands and form patties about 1/2-inch thick. Lay patties in the skillet and cook until browned, 3 to 5 minutes each side. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 17.5 g, Cholesterol 143.3 mg, Fat 18.3 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6 g, Sodium 577.2 mg, Sugar 1.8 g
SOUTHERN CORN CAKES
These are great. It can be doubled or tripled easily. I love this recipe with beans and chicken and dumplings.
Provided by ljohnston8
Categories Breads
Time 30m
Yield 12 3 " cakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place cornmeal in a bowl and scalt it b adding the boiling water. Allow to cool slightly. Add the remaining ingredients and mix until smooth.
- Pour by large spoonfuls into hot oil in a frying pan. when cakes are brown and crisp around edges (2 to 3 minutes) flip and cook the other side.
- Serve immediately.
Nutrition Facts : Calories 155.4, Fat 3.5, SaturatedFat 1.2, Cholesterol 57.1, Sodium 625.1, Carbohydrate 26.5, Fiber 2.3, Sugar 0.3, Protein 5.2
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 :
HAM AND CORN CASSEROLE
Leftover ham? Make it star in a hearty family-style casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In large bowl, mix ingredients. Pour into baking dish.
- Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.
Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 160 mg, Fat 4, Fiber 3 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 7 g, TransFat 2 g
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