SWEET CORNMEAL CAKE BRAZILIAN-STYLE
Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Provided by VickyLondres
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
- Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g
CORNMEAL CAKE (BOLO DE FUBá)
Steps:
- Preheat oven to 350° F.
- Spray a 13" x 9" x 2" baking pan with baking spray.
- Add milk, eggs, corn meal, sugar, flour, and butter to blender.
- Mix all ingredients until blended well (about 1 minute).
- Then add baking powder and grated Parmesan cheese and blend on lowest setting or pulse for a few seconds.
- Pour mixture into baking pan and bake at 350° F for 50 minutes or until golden brown.
- Remove from oven and let cool for 30 minutes before serving (I like it warm).
- Cut into 21 pieces.
Nutrition Facts : ServingSize 1 piece, Calories 162.7 kcal, Carbohydrate 31 g, Protein 4.3 g, Fat 2.7 g, Fiber 0.8 g
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
BROWN SUGAR CORNMEAL CAKE WITH SWEET YOGURT TOPPING
Steps:
- Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
- For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.
SWEET LOW FAT CORNMEAL CAKE
This has a crunchy outershell and a soft sweet middle. Every so slightly adaped from "Hey, Mom! I'm Hungry!" by Susan Powter.
Provided by ladypit
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
- In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
- Mix well to break up the jam.
- Mix it until it is frothy.
- Combine the 2 mixtures carefully, just until combined.
- Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
- Pour the mixture into the pan and bake for 30-40 minutes.
- It puffs up in the middle a bit and should be brown on the top.
- A toothpick or knife inserted in the middle should come out clean.
Nutrition Facts : Calories 108.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.5, Sodium 252.1, Carbohydrate 20.2, Fiber 0.8, Sugar 7.6, Protein 3.7
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.
BLACKBERRY CORNMEAL CAKE
We made this homey dessert with yellow cornmeal, which produces a rich, golden color, but you could use white cornmeal instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
- In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.
SWEET CORNBREAD CAKE
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Provided by myfoursonsks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 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.
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