SWEET CORN GRIDDLE CAKES
Provided by Food Network
Time 30m
Yield 12 cakes
Number Of Ingredients 12
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.
SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY
I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL
Provided by Sumisan
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Prepare salsa verde by combining all prepared ingredients. Chill.
- Prepare tomato salsa by combining all prepared ingredients. Chill.
- Prepare southwestern sauce by combining all ingredients. Chill.
- Preheat oven to 400°F.
- Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
- Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
- Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
- Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.
SWEET CORN CAKES
These cakes are an ode to my home state of Kansas, which I adore so much that I have an outline of it tattooed on my neck! Kansas has the dreamiest and sweetest corn you ever did eat. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 18 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
- In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
- In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
- Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
- Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
- Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.
EL TORITO'S SWEET CORN CAKES
El Torito Mexican restaurant serves this popular casserole as a side dish with grilled chicken or meat. You can add less or more sugar to suit your own taste. Authentic and delicious!
Provided by Martha Price
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Whip lard and butter with mixer and whip until butter softens. Continue whipping until mixture becomes fluffy and creamy. Add masa gradually and mix until thoroughly incorporated. Add water gradually, mixing thoroughly.
- 2. Place corn kernels in blender and blend until coarsely chopped. Stir into masa mixture.
- 3. Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter/masa mixture. Mix just until blended.
- 4. Pour into buttered 8-inch square baking pan. Cover with foil and bake at 350 degrees 40 to 50 minutes or until corn cake has firm texture. Allow to stand at room temperature 15 minutes before cutting. Cut into squares or use a small ice cream scoop to portion servings.
SWEET CORN CAKES
Make and share this Sweet Corn Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 16 pancakes
Number Of Ingredients 9
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.
SWEET POTATO CORN CAKES W/GARLIC DIPPING SAUCE
Make and share this Sweet Potato Corn Cakes W/Garlic Dipping Sauce recipe from Food.com.
Provided by Bonnie G 2
Categories Yam/Sweet Potato
Time 50m
Yield 10 Cakes, 10 serving(s)
Number Of Ingredients 13
Steps:
- Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it's soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
- Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
- Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
- While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
- After the sweet potato mixture has refrigerated, it's time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
SWEET POTATO-CORN CAKES WITH PISTACHIO-YOGURT SAUCE
Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce. For best results, you'll want to get as much liquid out of the ingredients: Salting the sweet potatoes helps, as does using fresh eggs. (If your eggs are a bit old, place them in a fine-mesh sieve over a small bowl to drain the watery part.) And don't skip blanching pistachios to get rid of their skins, or they'll retain their bitterness. These cakes are best eaten straight off the pan, paired with plain rice, or tucked into sandwiches drizzled with the pistachio-yogurt sauce, but leftovers can be reheated in the oven.
Provided by Nik Sharma
Categories dinner, vegetables, main course
Time 45m
Yield 16 (3-inch) cakes
Number Of Ingredients 19
Steps:
- Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
- As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
- Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
- Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
- Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
- Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3 1/2 to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.
CRAB & SWEET CORN CAKES
Provided by Pete Evans
Categories Shellfish Vegetable Appetizer Side Backyard BBQ Seafood Crab Corn Summer Grill Grill/Barbecue Party Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
- Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
- Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.
PAN ROAST VENISON WITH PLUM SAUCE, SWEET CORN CAKES AND CRISP SQUASH BLOSSOMS
Steps:
- Venison and Squash Blossoms:
- Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl.
- In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well. Let rest, refrigerated, for at least 15 minutes.
- Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes.
- Note: corn pancakes can be made ahead and reheated in a moderate oven.
- For the Venison and Squash blossoms: Preheat oven to 400 degrees F.
- Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F.
- Heat a deep pot of oil or a fryer to 360 degrees F.
- As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels.
- Remove venison from oven and let rest for 5 minutes.
- Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace.
- In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency.
- Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm.
SWEET CORN CAKES WITH AVOCADO SALSA
Make and share this Sweet Corn Cakes With Avocado Salsa recipe from Food.com.
Provided by Latchy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined.
- Place this mixture in a large bowl and add the remaining corn kernels and mix to combine.
- Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat.
- When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side.
- Drain on paper towel and serve with the avocado salsa.
- Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.
Nutrition Facts : Calories 422.7, Fat 18.9, SaturatedFat 3.2, Cholesterol 105.8, Sodium 199.1, Carbohydrate 57.8, Fiber 11.2, Sugar 5.6, Protein 12.4
SWEET AND SAVORY MENU: ROSEMARY CORN CAKES WITH PROSCIUTTO AND CHICKEN SAUSAGES WITH HOT AND SWEET PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a griddle or nonstick skillet over medium heat.
- Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
- For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
- Serve sausages with peppers on top and the cakes alongside drizzled with honey.
SWEET CORN TAMALE CAKES
This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation.
Provided by Happy Hippie
Categories Lunch/Snacks
Time 1h7m
Yield 4 Corn Cakes, 4 serving(s)
Number Of Ingredients 32
Steps:
- Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
- Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
- Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
- Preheat oven to 400°F.
- For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
- Combine pureed corn with softened butter, sugar and salt.
- Blend well with electric mixer until smooth.
- Add masa and flour and blend well.
- Mix in the remaining 1/2 cup of frozen corn by hand.
- Measure 1/2 cup portions and form into 3-inch patties.
- arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
- Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- While the cakes are baking, spoon some Salsa Verde onto a platter.
- Coat the entire plate with about 1/4 in of the salsa.
- Arrange the Tamale Cakes on the Salsa Verde.
- Spoon a dollop of sour cream on to each cake.
Nutrition Facts : Calories 454.9, Fat 31.5, SaturatedFat 17, Cholesterol 68.5, Sodium 635.1, Carbohydrate 43.2, Fiber 5.6, Sugar 16.2, Protein 5.7
HEALTHY SWEET CORN CAKES
No more corn muffin mix! I added chopped jalapenos and lots of grated cheddar cheese to these for last night's dinner of tomato-garlic soup and salad.
Provided by spatchcock
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (205°C).
- Coat a 6-muffin tin with cooking spray.
- Combine ingredients and pour into prepared muffin tins.
- Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.
SWEET CORN CRAB CAKES
These quick and easy melt in your mouth crab cakes are even better with sweet corn kernels. Dip them in this fabulous remoulade and they are sure to please even the fussiest of eaters!
Provided by 2koolkidz
Categories Crab
Time 1h10m
Yield 10-12 cakes
Number Of Ingredients 15
Steps:
- Cakes:.
- Add all ingredients together in a medium bowl until well combined.
- Refridgerate for 1 hour so the mixture will hold "cake" shape.
- Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
- Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
- Remoulade:.
- Mix all ingredients together in a small bowl and plate with crab cakes.
Nutrition Facts : Calories 218.8, Fat 12, SaturatedFat 1.9, Cholesterol 84.4, Sodium 620.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 13.1
SWEET POTATO CORN CAKES WITH GARLIC DIPPING SAUCE
Steps:
- 1. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl. 2. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired. 3. Add the breadcrumbs, cornmeal, and egg to the bowl. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture. 4. Heat the oil over medium-high heat. Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
EMERIL'S GULFCOAST FISHHOUSE CRAB CAKES WITH SWEET CORN MAQUE CHOUX AND TOMATO JAM RECIPE - (5/5)
Provided by smoker
Number Of Ingredients 35
Steps:
- Carefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients. In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool. When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide the crab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides. In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam. Sweet Corn Maque Choux: 1 teaspoon olive oil 2 teaspoons unsalted butter 1/2 cup small-diced onion 1/4 cup small-diced red bell pepper 1/4 cup small-diced celery 2 cups sweet yellow corn 1 teaspoon minced garlic 1 teaspoon Essence 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 cup heavy cream 1/2 cup whole milk Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes. Tomato Jam: 1 cup peeled, seeded and chopped tomatoes 1/2 cup rice wine vinegar 2 tablespoons sugar 1 tablespoon light corn syrup 1 tablespoon honey 1 clove garlic, smashed 1 pinch cayenne pepper Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
WW CORE FRIENDLY SWEET CORN CAKES
The launch of Weight Watchers Core Program is quickly inspiring recipes that use neither sugar nor flour. These tasty cakes can be served at breakfast or to accompany an entree. I made them with Recipe #64718 and got raves.
Provided by justcallmetoni
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
- If you like sweeter cakes, especially for breakfast, add Splenda at same time.
- Let batter stand for 15-20 minutes.
- Quickly fold in corn and grated onions.
- Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
- For best results, keep the cakes 2-3 inches in diameter.
- Let first side cook until tops is dry around the edges; turn and cook other side.
- Serve with a dollop of soft yogurt cheese.
Nutrition Facts : Calories 164.4, Fat 2.1, SaturatedFat 0.5, Cholesterol 31.8, Sodium 115.9, Carbohydrate 31.3, Fiber 2.8, Sugar 3.6, Protein 6.5
SWEET POTATO & CORN CAKES WITH TAMARIND BACON & AVOCADO
Enjoy golden, Jamaican-inspired sweet potato and corn cakes with sticky, sweet bacon and crushed avocado with chilli
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick the sweet potatoes and potato with a knife and roast them until soft - about 45 mins-1 hr for the potato and 40-50 mins for the sweet potato, turning them halfway through. Remove from the oven, leave until cool enough to handle, then scoop the potato flesh out of the skins and lightly mash together but not so it's smooth - keep it chunky.
- While the potatoes are cooking, scoop the avocado into a bowl and mash lightly. Add half of the spring onions, the scotch bonnet, if using, the lime juice and a pinch each of salt and pepper. Keep chilled until ready to serve.
- If using fresh corn, slice the kernels from the cob and boil in a pan of salted water for 3 mins. Rinse with cold water to cool. Add the sweetcorn to the potato mix, with the remaining spring onions and some salt and pepper. Gently mix, then take a handful the size of a tomato. Roll on your worktop, then flatten slightly until it is about 1-inch thick. Repeat until all the mixture is used up, you should have around 12-14 cakes. Put the cassava flour in a shallow bowl and gently drop the cakes in, one by one, then roll lightly to coat with the flour.
- Mix the tamarind and honey with 1 tbsp warm water until fully dissolved. Warm a frying pan over a medium heat and add the bacon. After 1 minute, brush the tamarind mixture over the top side and turn, brushing the other side with a little more of the mixture. At first it will look as though the bacon is boiling, but keep adding the mixture and turning two more times, and it will start to caramelise. Once nicely browned on both sides, remove from the pan and keep warm.
- Put the oil in a non-stick frying pan, enough so the oil will come halfway up the cakes. Heat over a medium-high heat and fry the cakes for 3-4 mins each side until golden brown. Drain on kitchen paper and keep warm while you cook the remaining cakes. To serve, pile two or three cakes onto each plate alongside some mashed avocado and put two slices of bacon on top. Serve 2 tbsp each of the soured cream on the side, if you like.
Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
SWEET CORN CAKES
This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.
Provided by SUE202
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g
SWEET CORN CAKES BY BILL GRANGER
This is my daughters favourite corncake recipe. It is served with avocado salsa which I dont bother with - just a sprinkle of cinnamon sugar. I also do not bother with the blender - I just mix it all together and I used wholemeal flour.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 30m
Yield 12 cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 120C/250F/Gas 1.
- Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
- Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine.
- Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
- Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
Nutrition Facts : Calories 70.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 35.2, Sodium 45.4, Carbohydrate 12.6, Fiber 0.9, Sugar 1, Protein 2.9
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