Sweetcorncakes Recipes

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 CORN CAKE

Steps:

• Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
• mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
• Bake about 40-45 minutes. The top will be nice and light brown.
• Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

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

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.

SWEET CORN CAKES

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.

GRILLED CORN CAKES

Steps:

• Coat a large griddle with cooking spray and preheat to medium-high.
• In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
• In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
• Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.

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.

CORN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 by 8 baking pan.
• Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
• Stir in the corn muffin mix and sugar.
• Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.

MEXICAN CORN CAKES

Steps:

• Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
• Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.

SWEETCORN CAKES WITH POACHED EGGS & SALSA

Steps:

• First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
• For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
• Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake - you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
• Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
• To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.