Ww Core Friendly Sweet Corn Cakes Recipes

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.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
• Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
• In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.
• Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.
• Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.
• Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.

SWEET HOT CORN CAKE

Steps:

• Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
• Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
• Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
• Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
• Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
• Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
• Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
• Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.

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.

WW CORE FRIENDLY SWEET CORN CAKES

Steps:

• Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
• If you like sweeter cakes, especially for breakfast, add Splenda at same time.
• Let batter stand for 15-20 minutes.
• Quickly fold in corn and grated onions.
• Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
• For best results, keep the cakes 2-3 inches in diameter.
• Let first side cook until tops is dry around the edges; turn and cook other side.
• Serve with a dollop of soft yogurt cheese.