Southern Corn Cakes Recipes

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SOUTHERN CREAMED CORN CAKES (LOW-FAT)

A real treat that's quick and easy! Definitely a comfort food often requested by my family in place of potatoes, grits, rice or pasta! Especially good for brunch or with any seafood meal. For appetizers, make into tiny cakes and serve topped with sour cream and spring onions.

Provided by BeachGirl

Categories     Breakfast

Time 10m

Yield 8 4inch corncakes, 4 serving(s)

Number Of Ingredients 5



Southern Creamed Corn Cakes (Low-Fat) image

Steps:

  • Mix all ingredients together.
  • Spray hot griddle with non-stick cooking spray.
  • Spoon batter onto griddle as you would pancakes, leaving enough room so they will not run together.
  • Cook on medium-high temperature for 2-3 minutes per side, or until browned on each side.
  • Serve hot.

1 (16 ounce) can creamed corn
1 1/2 cups pancake mix (I use Krusteaz low-fat brand)
1/4 cup egg substitute (I use Egg Beaters) or 1 whole egg
1 tablespoon granulated sugar
1/2 cup finely diced onion

SOUTHERN CORN CAKES

These are great. It can be doubled or tripled easily. I love this recipe with beans and chicken and dumplings.

Provided by ljohnston8

Categories     Breads

Time 30m

Yield 12 3 " cakes, 4 serving(s)

Number Of Ingredients 7



Southern Corn Cakes image

Steps:

  • Place cornmeal in a bowl and scalt it b adding the boiling water. Allow to cool slightly. Add the remaining ingredients and mix until smooth.
  • Pour by large spoonfuls into hot oil in a frying pan. when cakes are brown and crisp around edges (2 to 3 minutes) flip and cook the other side.
  • Serve immediately.

Nutrition Facts : Calories 155.4, Fat 3.5, SaturatedFat 1.2, Cholesterol 57.1, Sodium 625.1, Carbohydrate 26.5, Fiber 2.3, Sugar 0.3, Protein 5.2

1 cup cornmeal
1/2 cup boiling water
1 tablespoon flour
1 teaspoon salt
1 egg
1/2 cup milk
vegetable oil, to fry cakes in

GEORGIA CORNBREAD CAKE

Cakey and blond brownie tasting. Had this at Mickey's Grill in Baker, FL.

Provided by Patti'sPantry

Categories     Desserts     Cakes

Time 40m

Yield 12

Number Of Ingredients 7



Georgia Cornbread Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 513.5 calories, Carbohydrate 49.2 g, Cholesterol 62 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 226.9 mg, Sugar 35.4 g

4 eggs, beaten
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups finely chopped pecans
1 ½ cups self-rising flour
1 teaspoon vanilla extract

FRESH CORN CAKES

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14



Fresh Corn Cakes image

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.

Nutrition Facts :

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

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