Sweet Corncakes With Mixed Pestos Or Crab Filling Recipes

SWEET MEXICAN CORN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
• Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

CRAB & SWEET CORN CAKES

Steps:

• Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
• Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
• Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

SWEET CORN CRAB CAKES

Steps:

• Cakes:.
• Add all ingredients together in a medium bowl until well combined.
• Refridgerate for 1 hour so the mixture will hold "cake" shape.
• Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
• Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
• Remoulade:.
• Mix all ingredients together in a small bowl and plate with crab cakes.

SALMON ROE WITH CORNCAKES

Steps:

• Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter. Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives.

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.