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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Hamza Fs
[email protected]These corn cakes are a great way to use up leftover corn. They're easy to make and they're always delicious.
Mbungu Paupaul Mavinga
[email protected]I made these corn cakes for my family and they loved them! They're so easy to make and they're always a hit.
Morufat Omolara
[email protected]These corn cakes were amazing! They were so moist and flavorful. I served them with butter and honey, and it was the perfect combination.
Ann Heyes
[email protected]I was disappointed with these corn cakes. They were too dry and crumbly. I think I would have liked them better if I had used a different recipe.
Ziddi Rana
[email protected]These corn cakes were really good! I liked the texture and the flavor. I served them with sour cream and salsa, and it was a great combination.
abhi sarker
[email protected]I've made these corn cakes several times and they're always a hit! They're so easy to make and they're always delicious. I love that I can use fresh or frozen corn, depending on what I have on hand.
Sanaullah Raja
[email protected]These corn cakes were a bit dry. I think I would have liked them better if I had added more milk or butter to the batter. Other than that, they were pretty good.
tim canfield
[email protected]I followed the recipe exactly and my corn cakes turned out perfect! They were crispy on the outside and fluffy on the inside. I served them with butter and maple syrup and they were absolutely delicious.
Angel Rueda
[email protected]These corn cakes were a bit too sweet for my taste. I think I would have enjoyed them more if I had used less sugar. Other than that, they were pretty good.
Brayen Rivera
[email protected]I made these corn cakes for a brunch party and they were a hit! Everyone loved them. They're so easy to make and only require a few simple ingredients. I will definitely be making them again.
Gladys Pacheco
[email protected]These corn cakes are a great way to use up leftover corn. They're easy to make and can be served for breakfast, lunch, or dinner. I like to add some crumbled bacon and cheese to mine for an extra savory flavor.
Jason Lednum
[email protected]I've tried many sweet corn cake recipes, but this one is by far the best. The cakes were so moist and flavorful, and the corn kernels added a nice crunch. I served them with maple syrup and butter, and they were absolutely delicious. My family loved
MOURED KHEN
[email protected]These corn cakes were absolutely delightful! The texture was crispy on the outside and fluffy on the inside, and the sweet corn flavor really shone through. I added a bit of chopped jalapeño to mine for a touch of spice, and it was the perfect comple