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.
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.
Time 50m Yield 18 Number Of Ingredients 12 Steps:
Stir together flour, baking powder, baking soda, cinnamon, and salt. In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
Time 20m Yield 4 servings or 8 corn cakes Number Of Ingredients 25 Steps:
Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well. Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels. In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides. Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa. To make guacamole: Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined. To make salsa: Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos. Corn Cake Variations: Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking. Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking. Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
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.
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.
More about “cooky corn cake recipes”
Time 50m Yield 12-15 servings. Number Of Ingredients 17 Steps:
In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool. , For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners’ sugar until frosting is desired consistency. Frost cooled cake.
