SWEET CORN CAKE
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
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
EASY SWEET CORN CAKE
Make and share this Easy Sweet Corn Cake recipe from Food.com.
Provided by Crystal B.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.
SHORTCUT SWEET CORN CAKE
I was searching for a shortcut alternative to Chi Chi's Fiesta Corn Cake when I saw how much the package cost in the stores. This is what I came up with and it was YUMMY!!! DH even like it and he isn't a corn bread fan at all.
Provided by Jen Andrews
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a bowl.
- Pour into a greased 13 x 9 in pan.
- Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean.
- Serve warm with butter on top.
Nutrition Facts : Calories 270.3, Fat 12.3, SaturatedFat 6, Cholesterol 21, Sodium 663.6, Carbohydrate 38.3, Fiber 3.2, Sugar 9.7, Protein 3.9
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- Preheat oven to 350 Degrees: Add the sweet corn in a small shallow bowl and toss in the 2 tablespoons of melted butter. Turn the corn to a baking sheet and roast in the oven for 10 minutes. Once the corn has roasted, turn to a food processor or chopper and pulse until well chopped (pulse just a few times).
- Increase oven temperature to 375 Degrees: In a large bowl, cream the butter and add the sugar until light and fluffy. Blend in the eggs one at a time. Now add the vanilla extract and butter extract (if you have it). In a separate bowl, sift together the cake and corn flour together. Slowly add the flour into the wet ingredients. Add the baking powder, soda, and salt.
- Slowly pour in the buttermilk and add the ricotta cheese ( you can use sour cream if you don’t have it); Fold in the sweet corn. Spray an Angel Food Cake Bundt Cake pan and sprinkle the bottom with sugar. Pour in the cake batter and spread evenly and bake for 35 to 40 minutes on middle rack or until toothpick is inserted and comes out clean. Allow cake to cool. Once the cake is ready to be removed place on top of a cooling rack (my cake was very soft and moist so be careful).
- Melt the stick of butter in a small saucepan on low to medium heat; add the powdered sugar and whisk until well blended. Add the salt and milk and whisk a little more until all ingredients are absorbed ( should be smooth and creamy). Immediately pour on top of the cake until completely used. Allow to set on the cake and serve.
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