Best 4 Shortcut Sweet Corn Cake Recipes
Indulge in the golden delight of our sweet corn cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish is a harmonious blend of sweet corn, creamy cheese, and a hint of savory spices, all wrapped in a tender and fluffy cake. With just a few simple steps, you can create this culinary masterpiece that is perfect for any occasion. Whether you prefer a classic cornbread-like texture or a moist and dense cake, our two variations have you covered. Plus, discover our creative corn fritter recipe, a crispy and flavorful twist on the traditional cake, perfect for a quick and easy snack or side dish. Embrace the versatility of corn in these delightful recipes, and embark on a journey of culinary exploration.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN SWEET CORN CAKE
Mexican Sweet Corn Cake is moist, sweet corn cake that makes the perfect side dish. It's easy to make and is naturally gluten free!
Provided by Marcie
Categories Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
- Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
- In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.
- Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.
- Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.
- Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.
Nutrition Facts : ServingSize 1 g, Calories 201 kcal, Carbohydrate 22 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 104 mg, Fiber 1 g, Sugar 10 g
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
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 :
SHORTCUT SWEET CORN CAKE
I was searching for a shortcut alternative to Chi Chi's Fiesta Corn Cake when I saw how much the package cost in the stores. This is what I came up with and it was YUMMY!!! DH even like it and he isn't a corn bread fan at all.
Provided by Jen Andrews
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a bowl.
- Pour into a greased 13 x 9 in pan.
- Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean.
- Serve warm with butter on top.
Nutrition Facts : Calories 270.3, Fat 12.3, SaturatedFat 6, Cholesterol 21, Sodium 663.6, Carbohydrate 38.3, Fiber 3.2, Sugar 9.7, Protein 3.9
Tips:
- Use fresh or frozen corn kernels for the best flavor.
- If using frozen corn, thaw it completely before using.
- Be sure to grease and flour your baking pan before adding the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a sweeter cake, add an extra 1/2 cup of sugar to the batter.
- For a more moist cake, add an extra 1/4 cup of milk to the batter.
- To make a gluten-free cake, use gluten-free flour.
- To make a vegan cake, use plant-based milk and butter.
Conclusion:
Shortcut sweet corn cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover corn, and it can be made ahead of time, making it a convenient option for busy families. With its sweet and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy dessert, give this shortcut sweet corn cake a try.
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