Sweet Corn Cakes Just 2 Ingredients Recipes

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SWEET CORN CAKES



Sweet Corn Cakes image

Make and share this Sweet Corn Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 45m

Yield 16 pancakes

Number Of Ingredients 9

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
1 cup buttermilk
2 large eggs
2 tablespoons butter, melted

Steps:

  • In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
  • Add in the corn kernels; toss to coat.
  • In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
  • Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
  • Heat a large nonstick skillet or griddle over medium heat.
  • Brush a thin film of vegetable oil or spray with cooking spray.
  • Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
  • Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
  • Serve warm with maple syrup or powdered sugar and berries.

SWEET CORN CAKES



Sweet Corn Cakes image

This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Provided by SUE202

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  • Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
  • Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g

SIMPLE MEXICAN SWEET CORN CAKE (SCOOPABLE)



Simple Mexican Sweet Corn Cake (Scoopable) image

This is so delish and goes well with any mexican dish, or any dish for that matter. I use it in place a regular cornbread a lot. It is like what you would get from Chi-Chi's or Casa Gallardo

Provided by Kim Kelemen

Categories     Sweet Breads

Time 25m

Number Of Ingredients 5

1 box jiffy cornbread mix
1 egg
1 can(s) creamed corn
3 Tbsp melted butter
1/2 c sugar

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. Mix all ingredients together in a medium mixing bowl
  • 3. I like to use a loaf pan and scoop it out with a ice cream scooper, but you can also use a 9x13 pan. I think it is much more moist with the loaf pan
  • 4. Bake for 20-25 minutes in the 13x9 or 30-35 minutes in a loaf pan

SWEET CORN CAKES BY BILL GRANGER



Sweet Corn Cakes by Bill Granger image

This is my daughters favourite corncake recipe. It is served with avocado salsa which I dont bother with - just a sprinkle of cinnamon sugar. I also do not bother with the blender - I just mix it all together and I used wholemeal flour.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 30m

Yield 12 cakes

Number Of Ingredients 9

525 g fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
3 tablespoons chopped coriander leaves (cilantro)
125 g plain all-purpose flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil, for frying

Steps:

  • Preheat the oven to 120C/250F/Gas 1.
  • Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
  • Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine.
  • Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
  • Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

Nutrition Facts : Calories 70.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 35.2, Sodium 45.4, Carbohydrate 12.6, Fiber 0.9, Sugar 1, Protein 2.9

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

SWEET CORN CAKE



Sweet Corn Cake image

I loved the sweet corn cake that was always served as a side dish with my favorite Tex Mex dishes when visiting the Southwest so... I have looked around, modified it, tweeked here and there to come up with this recipe. I make this disha nd serve with my Sour Cream Chicken Enchildadas, refried beans, guacamole, and pico de gallo. So incredibly YUMMY! I almost always DOUBLE this recipe, and cook for about 55 minutes

Provided by Tantric1

Categories     Mexican

Time 1h

Yield 1 8x8 cake, 10-12 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Place butter and shortening in mixer bowl and whip until soft. Continue whipping until fluffy and creamy. Add masa gradually while mixing, add water gradually and mix thoroughly.
  • Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina mixture. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl and mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased, 8-inch-square baking pan, and cover with foil.
  • Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
  • Method 2: Place corn cake pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water.
  • Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
  • Store any leftovers in refrigerator.

Nutrition Facts : Calories 147.2, Fat 8.8, SaturatedFat 4.3, Cholesterol 16.3, Sodium 111.9, Carbohydrate 17.1, Fiber 1.2, Sugar 5, Protein 1.7

EASY SWEET CORN CAKE



Easy Sweet Corn Cake image

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

1 (8 ounce) box Jiffy cornbread mix
1/2 cup butter, Melted
1 (8 ounce) can creamed corn

Steps:

  • Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.

SWEET CORN CAKES



Sweet Corn Cakes image

These cakes are an ode to my home state of Kansas, which I adore so much that I have an outline of it tattooed on my neck! Kansas has the dreamiest and sweetest corn you ever did eat. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 30m

Yield 18 mini cakes

Number Of Ingredients 12

Nonstick cooking spray
120 grams (1 cup) all-purpose flour
163 grams (1 cup) polenta or very coarse yellow cornmeal
132 grams (2/3 cup) granulated sugar
12 grams (1 tablespoon) baking powder
2 grams (1/2 teaspoon) fine sea salt
113 grams (4 ounces) (8 tablespoons) unsalted butter, melted and slightly cooled
128 grams (1/3 cup) honey (preferably wildflower), plus more for serving
85 grams (2 large) eggs
227 grams (1 cup) buttermilk
170 grams (1 cup) corn kernels, fresh or frozen and thawed
Creme fraiche, for serving

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
  • In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
  • In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
  • Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
  • Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
  • Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.

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