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.
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.
Time 30m Yield 18 mini cakes Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef’s Notes), or free-standing baking cups (see Chef’s Notes) and place on two baking sheets. In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt. In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn. Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full. Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold. Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.
Time 1h Yield 4 serving(s) Number Of Ingredients 34 Steps:
Prepare salsa verde by combining all prepared ingredients. Chill. Prepare tomato salsa by combining all prepared ingredients. Chill. Prepare southwestern sauce by combining all ingredients. Chill. Preheat oven to 400°F. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned. Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.
Time 30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400°F (205°C). Coat a 6-muffin tin with cooking spray. Combine ingredients and pour into prepared muffin tins. Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.
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.
Time 30m Yield 12 cakes Number Of Ingredients 12 Steps:
Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined. Whisk the buttermilk, milk, and yogurt in a separate bowl until combined. Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined. Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined. Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot. Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish. Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined. Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish. Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
