Fresh Corn Cake With Raspberries Recipes

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SWEET CORN CAKE



Sweet Corn Cake image

A Mexican sweet corn cake with a spoon bread consistency.

Provided by Lee Ann Clarke

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  • Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  • In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
  • Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g

LEMON-RASPBERRY CORNMEAL CAKE



Lemon-Raspberry Cornmeal Cake image

A very easy and delicious dessert or snack-cake (breakfast?) to throw together in a snap. Full of flavor and chock-full of comfort!

Provided by Megohm

Categories     Quick Breads

Time 45m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 lemon, zest of
1 cup fresh raspberry
1 1/4 cups buttermilk
1/3 cup melted butter
2 large eggs
1 tablespoon cream

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 8 or 9" skillet.
  • In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
  • In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
  • Pour wet mixture into dry, and stir just until moistened.
  • Let sit 5 minutes, then pour into skillet.
  • Pour 1 Tbsp cream (any kind) over top, and place in oven.
  • Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
  • Great served with a dollop of vanilla yogurt.

Nutrition Facts : Calories 273.7, Fat 10.2, SaturatedFat 5.8, Cholesterol 76.8, Sodium 394.9, Carbohydrate 40.9, Fiber 1.6, Sugar 21.4, Protein 5.6

SWEET CORN CUPCAKES



Sweet Corn Cupcakes image

I love corn and try to sneak it into everything. Other fans of corn will enjoy these delightful treats, too. -Carol Wit, Tinley Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 16

1/3 cup reduced-fat plain yogurt
1-1/4 cups fresh or frozen corn, thawed, divided
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup unsalted butter, cubed
1 cup confectioners' sugar
1 teaspoon molasses
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with paper liners. Place yogurt and 3/4 cup corn in a food processor; process until blended., In a large bowl, beat butter and sugars until blended. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with yogurt mixture, beating after each addition. Fold in remaining 1/2 cup corn., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For frosting, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a large bowl; cool slightly. Beat in remaining ingredients until smooth. Spread over cupcakes. Store cupcakes in a covered container.

Nutrition Facts : Calories 274 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH CORN CAKE WITH RASPBERRIES



Fresh Corn Cake With Raspberries image

Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake. From the July 2002 Cooking Light Magazine.

Provided by CaliforniaJan

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

1 cup fresh corn kernels (about 2 ears)
6 tablespoons unsalted butter, melted and cooled
1/3 cup water
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon powdered sugar (optional)

Steps:

  • Preheat oven to 325°.
  • Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
  • Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.
  • Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined.
  • Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 297, Fat 8.5, SaturatedFat 4.8, Cholesterol 55.5, Sodium 386.8, Carbohydrate 51.3, Fiber 2.6, Sugar 27.2, Protein 4.8

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