Best Italian Corn Cakes Recipes

FRESH CORN CAKES

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.

HONEY CORNMEAL CAKE W/ WALNUTS-SCOIATTOLO, CARCOFORO, ITALY

Steps:

• Preheat oven to 350°F Butter 9-inch diameter springform pan. Wrap outside of pan with foil.
• Mix cornmeal, chopped walnuts, baking powder and salt in small bowl.
• Beat butter in large bowl until light and fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff).
• Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 T sugar and beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly.
• Bake until cake is deep golden on top, pulls away from sides of pan and tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover adn let stand at room temperature.).
• Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges and serve.

ITALIAN CORN CAKES

Steps:

• 1. In a large bowl, mix together the dry ingredients. Add the sour cream and about half the water. Gradually incorporate the rest of the water and corn kernels.
• 2. Heat up a skillet or griddle to medium high. Prepare with cooking spray or butter. Cook spoonfuls of the batter about 2 minutes on each side.

LEMON CORNMEAL CAKE

Steps:

• Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
• Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)