Amazing Corn Cake Stephanie Recipes

Steps:

• Stir together flour, baking powder, baking soda, cinnamon, and salt.
• In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.

Steps:

• In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool. , For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.

Steps:

• 1. Pre heat oven to 350* Use a 9X13 greased cake pan. Bake 30-35 mins OR until done.
• 2. In Bowl, combine corn and the sugars. (both white brown)
• 3. Add the eggs 1 at a time and the oil, Beat well until blended.
• 4. Now add all the dry ingredients & Add to the batter and mix well.
• 5. Stir in raisins and nuts. Stir into batter. Mix well. Now add to mixture to the greased cake pan.
• 6. I use cream cheese frosting. You can buy it at the store or make recipe below.
• 7. CREAM CHEESE FROSTING In a bowl combine the cream cheese butter & vanilla
• 8. Beat at low speed until light.
• 9. add powdered sugar, beating until fluffy. (if necessary add tiny amounts of milk to make it spreading consistency.

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.

Steps:

• 1. In large bowl, combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts.
• 2. Pour into greased 9 x 13" baking pan. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted near the middle comes out clean. Cool.
• 3. Frosting: 1/4 cup butter, 1/2 c. packed brown sugar, 1/4 c. milk, 2 - 3 cups powdered sugar. Bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk and powdered sugar until frosting is desired consistency. Frost cooled cake.