Best 3 Cooky Corn Cake Recipes
Indulge in the delightful flavors of Mexican cuisine with the Cooky Corn Cake, a delectable dish that combines sweet corn, creamy cheese, and a hint of spice. This savory cake is a perfect appetizer or side dish for any occasion, and it's surprisingly easy to make. With three variations – Classic Cooky Corn Cake, Spicy Cooky Corn Cake, and Mini Cooky Corn Cakes – there's a recipe for every taste.
The Classic Cooky Corn Cake is a traditional favorite, featuring a blend of corn kernels, bell peppers, onions, and melted cheese, all wrapped in a soft and fluffy cornbread crust. The Spicy Cooky Corn Cake adds a kick of heat with the addition of chopped jalapeños and a touch of cayenne pepper, creating a flavorful and zesty dish. And for those who prefer individual servings, the Mini Cooky Corn Cakes are bite-sized delights that are perfect for parties or potlucks.
No matter which variation you choose, you'll be amazed by the Cooky Corn Cake's deliciousness. It's a versatile dish that can be served warm or at room temperature, making it perfect for any occasion. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delightful Mexican treat!
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
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
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 :
CORN CAKE
A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.
Provided by MathMom.calif
Categories Low Protein
Time 35m
Yield 9 serving(s)
Number Of Ingredients 5
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.
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
Tips:
- Use fresh, sweet corn. This will give your cake the best flavor.
- Be sure to drain the corn well before using it. This will prevent the cake from being too wet.
- Don't overmix the batter. Overmixing will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
Cooky Corn Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist, flavorful cornbread base and sweet, creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give Cooky Corn Cake a try!
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