Blue Mesa Grill Sweet Corn Cake Recipes

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.

Steps:

• Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
• Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
• Lightly coat the bottom of a nonstick fry pan with oil. When it is quite hot add about 1 tablespoon of batter at a time to the pan. Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used.

Steps:

• Place butter and shortening in mixer bowl and whip until soft. Continue whipping until fluffy and creamy. Add masa gradually while mixing, add water gradually and mix thoroughly.
• Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina mixture. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl and mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased, 8-inch-square baking pan, and cover with foil.
• Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
• Method 2: Place corn cake pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water.
• Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
• Store any leftovers in refrigerator.

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.