Indulge your sweet cravings with a delightful fusion of flavors in these Sweet Corn Cupcakes. These cupcakes are not just your average treats; they offer a unique culinary experience that combines the natural sweetness of corn with a medley of spices and textures. Each bite is a burst of delightful flavors, from the tender cornmeal cake to the creamy corn buttercream frosting. Whether you're a seasoned baker or just starting out, these recipes are easy to follow and guarantee a sweet success. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!
Let's cook with our recipes!
EL TORITO'S SWEET CORN CAKES
El Torito Mexican restaurant serves this popular casserole as a side dish with grilled chicken or meat. You can add less or more sugar to suit your own taste. Authentic and delicious!
Provided by Martha Price
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Whip lard and butter with mixer and whip until butter softens. Continue whipping until mixture becomes fluffy and creamy. Add masa gradually and mix until thoroughly incorporated. Add water gradually, mixing thoroughly.
- 2. Place corn kernels in blender and blend until coarsely chopped. Stir into masa mixture.
- 3. Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter/masa mixture. Mix just until blended.
- 4. Pour into buttered 8-inch square baking pan. Cover with foil and bake at 350 degrees 40 to 50 minutes or until corn cake has firm texture. Allow to stand at room temperature 15 minutes before cutting. Cut into squares or use a small ice cream scoop to portion servings.
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 :
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
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
PULLED PORK AND SWEET CORN COUNTRY CUPCAKES
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
- To assemble:
- Cut the vanilla cupcakes in 1/2. Start with 1 cupcake top and add pulled pork. Cut corn and add to pulled pork. Pour spicy bar-b-que sauce as desired. Top off with another cupcake top to make a "cupcake slider".
Tips:
- To ensure the cupcakes are moist, don't overmix the batter. Mix just until the ingredients are combined.
- For a sweeter cupcake, use a sweeter variety of corn, such as Silver Queen or Sugar Buns.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be careful not to overfill the cupcake liners. Fill them only about 2/3 full.
- For a fun presentation, top the cupcakes with a dollop of whipped cream or a scoop of ice cream.
Conclusion:
Sweet corn cupcakes are a delicious and unique twist on the classic cupcake. They're perfect for summer gatherings or potlucks. With their moist texture, sweet corn flavor, and creamy frosting, these cupcakes are sure to be a hit. So next time you're looking for a new cupcake recipe to try, give these sweet corn cupcakes a try. You won't be disappointed!
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