Sweet Corn Cakes Just 2 Ingredients Recipes

SWEET CORN TOMALITO - CHEVY'S COPYCAT

Steps:

• Preheat oven to 350°F.
• 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 the corn, but leave chunky (this step is optional).
• Stir processed corn into the butter mixture and set aside.
• In a separate bowl, mix corn meal, sugar, milk, 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 1/3 of the way with water.
• Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop or dough scoop for easy removal from pan.

EASY SWEET CORN CAKE RECIPE PREPPED IN ONLY 10 MINUTES

Steps:

• Preheat the oven to 350°F (180ºC).
• Line an 8 x 8 inches baking tray with parchment paper.
• Mix butter, cream corn, corn kernels, muffin mix, and sugar in a bowl. Transfer to the prepared baking tray.
• Bake for 45 minutes or until golden brown.

SWEET CORN CAKES

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.

SWEET CORN CAKE

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.

SWEET CORN CAKES BY BILL GRANGER

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.

SWEET CORN CAKES

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.

EASY SWEET CORN CAKE

Steps:

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