Best 5 Harvest Corn Cakes Recipes
Indulge in the delectable flavors of fall with our Harvest Corn Cakes, a symphony of sweet corn, savory herbs, and a hint of spice. These delightful cakes are a celebration of the season's bounty, capturing the essence of autumn in every bite. Paired with our tangy Apple Cider Glaze, they become an irresistible treat that will tantalize your taste buds.
For those seeking a more indulgent experience, our Harvest Cornbread Waffles are a must-try. With their golden-brown exterior and fluffy interior, these waffles are perfect for a hearty breakfast or brunch. Drizzle them with our sweet and spicy Bourbon-Spiked Maple Syrup for a flavor combination that will leave you craving more.
And for those with a sweet tooth, our Harvest Cornmeal Pancakes are an absolute delight. These light and fluffy pancakes are bursting with corn flavor and offer a delightful textural contrast with their crispy edges. Top them with our creamy Cinnamon-Apple Butter for a truly unforgettable breakfast or brunch experience.
Whether you're looking for a savory or sweet treat, our Harvest Corn Cake recipes have something for everyone. Gather your ingredients and let's embark on a culinary journey through the flavors of fall.
HARVEST CORN CAKES
Sweet corn takes on a whole new meaning with this recipe. The corncobs look delightfully like the real thing-except they're made of cake, frosting and peanut butter candies! These treats really brighten up the Thanksgiving table, and they're so easy to make. Children can help with this project, too. They'll have fun putting the "kernels" on-and eating a few as well! -Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions; add nuts. Grease and flour a 9-in. round baking pan; add batter and bake as directed. Cool for 10 minutes., Remove cake from pan to a wire rack to cool completely. Freeze the cake for easier cutting. Cut the cake into ears of corn using the diagram found here. Set aside the remaining cake for another use., Place cakes on a cutting board or serving platter. Frost tops and sides with 1-1/2 cups frosting. Decorate tops, sides and bottom ends of each ear with Reese's pieces. Cut corn husks into 8- to 12-in. lengths. Attach to cakes using additional frosting. Gently pull the husks together in the middle and tie with twine.
Nutrition Facts :
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 :
GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
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 corn: Fresh corn will give your corn cakes the best flavor and texture. If you don't have fresh corn, you can use frozen corn that has been thawed and drained.
- Don't overmix the batter: Overmixing the batter will make your corn cakes tough. Mix just until the ingredients are combined.
- Cook the corn cakes over medium heat: Cooking the corn cakes over medium heat will help them cook evenly without burning.
- Serve the corn cakes with your favorite toppings: Corn cakes are delicious served with butter, syrup, honey, or fruit.
Conclusion:
Harvest corn cakes are a delicious and easy-to-make side dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up fresh corn and are a perfect addition to any fall meal. With their sweet and savory flavor, harvest corn cakes are sure to be a hit with everyone at the table.
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