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
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Md Nayim Ahmmed
[email protected]I love these corn cakes! They're so easy to make and they're always a hit with my family and friends. I like to add a little bit of chopped bacon to the batter for an extra boost of flavor.
Amaris Martinez
[email protected]I made these corn cakes for my family and they were a huge hit! Everyone loved the crispy texture and the sweet corn flavor. I will definitely be making these again.
Jeannine
[email protected]These corn cakes are the perfect comfort food! They're crispy on the outside and fluffy on the inside, and the flavor is amazing. I love serving them with a side of maple syrup and butter.
Samuel akanbi ERI kalikadirih
[email protected]The recipe is okay, but I found the cakes to be a little greasy. I think I'll try baking them next time instead of frying them.
Lydia Tabitha
[email protected]I love the combination of sweet corn and savory herbs in this recipe. The cakes are easy to make and cook up quickly. I often make a double batch and freeze the leftovers for a quick and easy breakfast or snack.
Roxan Martin
[email protected]These corn cakes were a fun and easy recipe to make. I liked that I could use fresh or frozen corn. The cakes were a little too dry for my taste, but overall they were good.
JOSHUA CHUKWU
[email protected]I've made this recipe several times and it always turns out great. The corn cakes are always crispy and flavorful. I like to serve them with a dollop of sour cream and salsa.
Lucille Kalisti
[email protected]I tried this recipe and found it to be a bit bland. I added some extra salt and pepper and it helped a lot, but I think next time I'll also add some diced jalapenos.
Gayatree Sharma
[email protected]These corn cakes were absolutely delicious! I used fresh corn from my garden and the flavor was amazing. I will definitely be making these again!
Sufyan Pansota
[email protected]I made these for a brunch party and they were a hit! The recipe is easy to follow and the corn cakes turned out crispy on the outside and fluffy on the inside.
reshma Khatun
[email protected]My family just loved these corn cakes. The addition of fresh chives and red bell pepper added a nice flavor boost to the mix.