Italian Cornbread Mini Cakes Recipes

SWEET CORNBREAD CAKE

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.

CORNBREAD CAKES

Steps:

• Mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
• Melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and bubbles appear on the surface, about 5 minutes. Flip and cook until set and other side is browned, 2 to 3 minutes more. Repeat with remaining batter.

SAVORY ITALIAN CORNBREAD

Steps:

• Preheat the oven 400 degrees F; then spray a loaf pan with cooking spray (mine was 9"x5").
• In a large bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda and salt; mix until well blended.
• Next, in a separate smaller bowl, combine the egg, milk, sour cream and melted butter; then add this mixture to the dry ingredients.
• Add in your "mix-ins": zucchini, chopped sun dried tomatoes, fresh chopped rosemary and grated Pecorino Romano cheese; then mix the dough well.
• Pour in the batter into the pan; then bake 30 minutes. Bread is done when the top springs back when you touch it (time will vary if pan is bigger or smaller)

MINI CORN CAKES

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
• In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
• In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

ITALIAN CORNBREAD MINI CAKES

Steps:

• 1. preheat oven to 360 degrees. add all the ingredients in a large mixing bowl
• 2. mix all the ingredients until you have a creamy consistency
• 3. spray madeleine pan **or muffin pan** with olive oil spray. add batter to pan
• 4. bake for 12-15 minutes or until corncakes are golden brown

ITALIAN CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
• In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!