Best 2 Habanero Honey Sweet Corn Cake Recipes
**Habanero Honey Sweet Corn Cake: A Culinary Symphony of Sweetness, Spice, and Summer Flavors**
Picture a tantalizing cake that harmoniously blends the sweetness of honey, the subtle heat of habanero peppers, and the essence of summer in every bite. Meet the Habanero Honey Sweet Corn Cake, a culinary masterpiece that elevates ordinary cornbread to an extraordinary treat. This recipe and its variations, presented in this article, offer a delightful journey for both the palate and the senses. From the classic Habanero Honey Sweet Corn Cake to its enticing alternatives, including the gluten-free and vegan versions, each recipe promises a unique taste experience that will leave you craving more. Embark on this culinary adventure and discover the perfect balance of sweet, savory, and a touch of spice in every slice of this delectable cornbread sensation.
SWEET CORN CAKE
A Mexican sweet corn cake with a spoon bread consistency.
Provided by Lee Ann Clarke
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g
CORN CAKES WITH HONEY
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
- Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.
Tips:
- Choose the right corn. Fresh, sweet corn on the cob is best for this recipe. If you're using frozen corn, thaw it completely before using.
- Don't overcook the corn. The corn should be tender but still have a slight crunch to it. Overcooked corn will be mushy and bland.
- Use a good quality honey. The honey will add sweetness and flavor to the cake. Look for a honey that is light in color and has a mild flavor.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a hot oven. A hot oven will help the cake to rise and brown evenly.
- Let the cake cool completely before serving. This will help the cake to set and make it easier to slice.
Conclusion:
Habanero honey sweet corn cake is a delicious and unique side dish that is perfect for any occasion. The combination of sweet corn, honey, and habanero peppers creates a flavor that is both sweet and spicy. This cake is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
