Skillet Corn Cakes Recipes

SKILLET CORN CAKES

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.
• Tomatillo Guacamole:.
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• Mango 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.

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

BUTTERMILK CHEDDAR CORN CAKES

Steps:

• Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

SKILLET CORN CAKES

Steps:

• Saute, the 1/2 cup chopped yellow onions,add the 1 cup of corn and saute until transparent, sit aside.
• In a large bowl mix Flour, cornmeal, baking powder, soda, salt and sugar together.
• Whisk together buttermilk,egg,half & half,and melted butter:Add to the dry ingredients and whisk until smooth.
• Add Onions and corn to batter; Heat a nonstick skillet and ladle 2-ounces for each cake, Fry until browned turn and cooked other side until browned, serve.

SKILLET CORN CAKE WITH STEWED CHERRIES

Steps:

• Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
• In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
• In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
• Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
• While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
• Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

KALE, CORN AND ONION SKILLET CAKES

Steps:

• In a large non-stick skillet, heat 1-2 Tblsp olive oil. Add the onion and saute until golden.
• In a large bowl, mix the flour, cornmeal, salt, corn and kale.
• In a medium bowl, beat lightly the eggs, 2 Tblsp of melted butter or olive oil and milk to combine.
• Pour wet ingredients into dry and mix briefly.
• Add sauteed onion to the batter, mix again.
• Heat pan again (leaving any remaining oil) and drop 1/4 cup of batter per cake into hot skillet. Add more oil as needed to keep cakes from sticking.
• Cook cakes until they begin to bubble (about 3-5 minutes), then flip and cook until the other side is golden.
• Serve warm.