Steamed Cornbreadcakes Recipes

STEAMED CORNBREAD/CAKES

Steps:

• Mix all the ingredients in a bowl.
• Add half of the water and continue mixing.
• Gradually add the remaining half until the ingredients forms a slightly sticky dough(NOTE: since corn flour doesn't have gluten, the dough is not as well formed compared to using 100% wheat, so you can expect it to not stick together and will see separate pieces).
• Shape the dough into 8 individual balls and flatten them out into round patties approximately 1-2 cms thick.
• Put them in a steamer and steam for 10 minutes on high heat.
• Reduce the heat to medium when you can see the steam coming out, and continue steaming for another 10 minutes.
• Remove immediately from steamer after they're done since they tend to be sticky at the bottom.

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.

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.