ORANGE CORNMEAL CAKE
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. -Leigh Rys, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
CORNMEAL CAKE
I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.
Provided by Malu8033
Categories Lunch/Snacks
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven at 200°C.
- Lightly oil (or butter) a non-stick 30 cm cake pan.
- Mix the eggs yolk with sugar and oil.
- Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
- Mix this to the eggs mixture.
- Sift the flour with the baking powder and add to the mixture.
- On a clean bowl whisk the eggs white and fold into the mixture.
- Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.
Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6
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 GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
Steps:
- Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
- Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
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
FRIED CORNBREAD - SOUTHERN CORNMEAL HOECAKES
A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast, as much as they are as a side dish with a mess o' greens, and just about anything else!
Provided by Deep South Dish
Categories Bread
Time 30m
Number Of Ingredients 10
Steps:
- Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
- Add buttermilk, water and eggs; mix well.
- Heat oil and butter in a cast iron skillet over medium-to-medium high heat and drop batter by 1/8 cup measure into the hot skillet to form small medallions.
- Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack.
- Serve immediately with warm syrup or honey butter for breakfast, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!
CORNMEAL CAKE
Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.
Provided by sal
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
- In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
- Chop corn in food processor or blender. Stir into butter mixture.
- In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g
CRISTA'S CORNMEAL-CRUSTED CRAB CAKES
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
- Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
- For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
- Preheat the oven to 350 degrees F.
- For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
- In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
- For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
- Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.
QUICK AND EASY HOECAKES RECIPE (FRIED CORNBREAD)
Easy old-fashioned, southern Hoe Cakes or fried cornbread are versatile little yellow miracles of crispy, warm corn cake deliciousness! Hoe cakes are considered a southern quick bread or flatbread and can be served any time of day straight out of the cast-iron skillet.
Provided by Sharon Rigsby
Categories Appetizer Bread Side Dish Snack
Time 20m
Number Of Ingredients 7
Steps:
- Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well.
- Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don't over mix. The batter will be thick. If you think it is too thick, add a bit more water, about one tablespoon at a time, until it gets to the consistency you like.
- Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat.
- When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across.
- Cook the hoe cake for one to two minutes on each side or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove them and drain them on a paper towel.
- Serve immediately.
Nutrition Facts : Calories 154 kcal, Carbohydrate 18 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.005 g, Cholesterol 27 mg, Sodium 287 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CORNMEAL GRIDDLE CAKES
These cornmeal griddle cakes are a simple Southern staple, made with a handful of inexpensive pantry ingredients including cornmeal, baking powder, salt, egg, and water. Entirely gluten-free and amazing at breakfast and beyond. Here's how to make them.
Provided by Virginia Willis
Categories Sides
Time 20m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the cornmeal, baking powder, and salt.
- In a second bowl or large liquid measuring cup, whisk the egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. The batter should be soupy but not watery.
- Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. When the batter hits the hot oil, the edges will sizzle and become very crisp.
- Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. For best results, be sure to cook the cakes until the edges are deep, rich, golden brown.
- Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed.
Nutrition Facts : ServingSize 1 cake, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 23 mg, Sodium 231 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g
CORNMEAL CAKE
Steps:
- 1. Preheat the oven to 450°F (230°C). Pour the melted butter into a 10-inch (25 cm) tart pan and swirl it around so it evenly covers the bottom.
- 2. Heat the milk in a small saucepan over low heat until it is hot but not boiling. Keep it hot over very low heat.
- 3. In a large bowl, whisk the egg with the sugar. Then whisk in the cornmeal, flour, and salt. Whisking vigorously, slowly add the hot milk, stirring until combined.
- 4. Strew the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface. The apples slices will stick well above the batter. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
- 5. When the corn cake is cooked, remove it from the oven and serve immediately, with salad alongside.
FRIED HOT WATER CORNBREAD CAKES
Steps:
- Gather the ingredients.
- Place the water and salt in a medium saucepan and bring to a full boil over high heat.
- Remove the water from the stove and add the cornmeal, bacon drippings or butter, and sugar, if using. Stir until a stiff dough is formed. Let the mixture stand just until it is cool enough to handle, or about 10 to 15 minutes.
- Shape the dough into palm-sized cakes. Set aside.
- Heat a heavy skillet, preferably cast iron , over medium heat. Add enough shortening or bacon drippings to coat the bottom of the pan.
- When the fat is hot, place the cakes in the hot skillet. Fry until lightly browned on the bottom.
- Turn the cakes over and fry until brown. Repeat the process with all the cakes. Serve hot.
- Enjoy!
Nutrition Facts : Calories 231 kcal, Carbohydrate 38 g, Cholesterol 5 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 238 mg, Sugar 0 g, Fat 8 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 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
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