Sweet Corn Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
• Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

Steps:

• Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
• Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
• Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
• Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
• Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
• Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.

Steps:

• Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

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.

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
• Beat the butter and shortening together (using an electric mixer) until fluffy.
• Gradually beat the instant masa into the butter mixture, then beat in the water.
• Add the chopped corn kernels to the masa mixture.
• In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
• Add the masa mixture to the cornmeal mixture and stir well to combine.
• Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
• Remove pan to a wire rack to cool 15 minutes before serving.
• Serve with a cookie dough scoop.

Steps:

• Preheat oven to 350°F.
• Whip butter and shortening in a mixing bowl and beat until creamy.
• Add Masa harina slowly and mix thoroughly.
• Add water until cookie dough consistency and mix.
• Blend in corn kernels.
• Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
• Add masa harina mixture and mix until blended.
• Grease an 8x10 square pan and pour mixture into pan.
• Cover pan with foil and bake.
• Bake 40-50 minutes at 350 until it is consistency of custard.
• Allow to stand at room temperature for 15 minutes.
• May serve with an ice cream scoop or cut into squares.
• You may use a food processor and add ingredients as specified above.

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.