Sweet & Savory Corn Cakes: the Ultimate Side Dish (Or Snack!)

Recipe Introduction: Sweet & Savory Corn Cakes!

Ever wondered what the perfect side dish is? honestly, i think i've cracked it. i'm talking about sweet corn cake .

This recipe is seriously simple. think mexican corn dessert meets fluffy goodness. it's the sweet corn cakes recipe you never knew you needed!

These aren't just any corn cakes . they're inspired by a simple comfort food. it's turned into something amazing. this recipe is easy peasy.

It's perfect for weeknight dinners. you will get about 12 mexican corn cakes . enough to share or have leftovers.

A Little Bit of Sunshine on Your Plate

Where does this deliciousness come from? mexican corn cake hails from down mexico. it's a tasty mexican corn dessert often enjoyed warm.

Now you can enjoy a slice of sunshine in every bite. my own version is super easy. it's all about that sweet and savory balance.

It is seriously addictive!

This recipe is ridiculously easy. even if you burn toast, you can nail this. it takes about 10 minutes to prep.

Cooking time is about 15- 20 minutes. a total of 30 minutes. not bad for something this tasty, eh?

Why You'll Love These Corn Cakes

Oh my gosh, the benefits! it's a good source of energy from the cornmeal. think complex carbs for sustained energy.

These sweet corn cakes are perfect for a barbecue. they are amazing for a cozy night in. honestly, the flavour of the recipe makes it very special.

They are basically cornbread pancakes !.

So, what makes this corn cake recipe different? it's that subtle sweetness. it's the hint of savoury. it's the perfect texture.

Soft inside, slightly crisp outside. it's like a warm hug in food form! the subtle sweetness is the perfect dessert for guy food .

Ready to dive in? Let's gather those ingredients. Next, we start making the magic!

Alright, let's talk about what you need to make the best sweet & savory corn cakes! trust me, this corn cake recipe is a game changer.

So, grab your apron, and let's get started!

Ingredients & Equipment: The Nitty Gritty

Honestly, you probably have most of this stuff already! It's that kind of easy Mexican Sweet Corn Cake recipe. Nothing too fancy, promise!

Main Ingredients

These are your building blocks. Pay attention, because quality matters, especially with the cornmeal.

• All-purpose flour: 1 cup (120g) . Standard stuff.
• Yellow cornmeal (medium grind): 1 cup (160g) . Now, listen up! Look for stone ground if you can. It'll give your Mexican Corn Dessert that amazing rustic flavor.
• Granulated sugar: ¼ cup (50g) . Don't skip this.
• Baking powder: 2 teaspoons . Essential for fluffy corn bread made with condensed milk texture.
• Baking soda: ½ teaspoon . Works with the baking powder.
• Salt: ½ teaspoon . Enhances all the flavors.
• Large egg: 1 . Free range if possible!
• Buttermilk: 1 cup (240ml) . Don't have it? Mix milk and a splash of lemon juice. Let it sit for 5 minutes.
• Vegetable oil: ¼ cup (60ml) , plus extra for greasing.
• Optional: Canned or frozen corn: ½ cup (75g) , drained. Adds a burst of sweet corn flavor.
• Optional: Chopped chives or green onions: 2 tablespoons . For a savory kick.

Seasoning Notes

These are the secret weapons!

• Essential spice combo: Keep it simple! The sweetness of the corn is the star. A pinch of cayenne would be fantastic for a bit of heat.
• Flavor enhancers: Honey is amazing with corn cakes . Oh my gosh! A little goes a long way.
• Quick subs: No buttermilk? No problem! Yogurt thinned with a bit of milk works too, or even creme fraiche with some lemon juice and water to thin it out. I have also used the Plain Chicken recipe buttermilk substitute and it works well here!
• If you have some Potatoes Vegetables that you would like to include it is okay to add them as a side to the Sweet Corn Cake .

Equipment Needed

Keep it minimal!

• Large mixing bowl. Obvious, right?
• Whisk. Get those lumps out.
• Measuring cups and spoons. Precision is key!
• Griddle or large skillet. Cast iron is your friend.
• Spatula. For flipping those golden goodies.
• Ladle or measuring cup. For even portions.

Honestly, that's it! you don’t need fancy gadgets to make amazing sweet corn cakes . common household alternatives work just fine.

Think of this as guy food simple, satisfying, and delicious. now, let's get cooking! you can even turn them into cornbread pancakes ! this recipe can be your base to so many ideas, it can even inspire you to make a creamy potato soup and use the mexican corn cakes as your croutons!

think about adding plain chicken recipes along with the mexican corn cake .

Don't confuse these with corn fritters because these are something in-between!

Seriously, give it a go. This Sweet Corn Cakes Recipe is easier than you think!

Alright, let's talk sweet & savory corn cakes . seriously, these aren't just any old corn cake recipe . they're like sunshine on a plate.

Picture this: slightly sweet, kinda savoury, and perfectly golden.

Mastering the Corn Cake: From Prep to Plate

I remember the first time i tried making mexican corn cake . oh my gosh, it was a disaster! i overmixed the batter, and they turned out like hockey pucks.

But hey, we live and learn, right?

Prep Steps: Your Mise en Place Mission

First things first: get organized. this is your essential mise en place . we need our ingredients measured out before we start slapping the batter around.

This means flour, cornmeal, and all that jazz. it seriously makes the process smooth. chop your chives or green onions if you fancy 'em.

Also, a heads-up: make sure you have some oil ready.

step-by-step to Corn Cakes Recipe Glory

Okay, let's get down to business.

1. Whisk together 1 cup flour, 1 cup cornmeal, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
2. In a separate bowl, whisk 1 egg, 1 cup buttermilk, and ¼ cup oil. I really prefer buttermilk to regular milk if you have some available!
3. Gradually add the wet to the dry, mix until just combined . Don't overdo it.
4. Gently fold in ½ cup of corn kernels and 2 tablespoons of chives if you're feeling fancy.
5. Heat a griddle over medium heat. Grease it!
6. Pour ¼ cup portions onto the hot griddle.
7. Cook for 2- 3 minutes per side, or until golden brown. Flip when bubbles appear. Remember the first side usually takes longer
8. Serve immediately and enjoy!

Pro Tips: Secrets From My Kitchen

Honestly? don't overmix the batter. seriously! this is key for fluffy mexican corn cakes . also, a hot griddle is non-negotiable.

This is key for a nice exterior! for a cheeky twist, try adding a pinch of cayenne pepper for a spicy kick.

And if you have left overs you can pop it into the fridge, but they are always best warm!

So there you have it, my friend! Get stuck in and enjoy.

Alright, let's dive into the nitty gritty of these Sweet & Savory Corn Cakes ! Honestly, this corn cake recipe is so forgiving, but a few extra pointers never hurt, right?

Recipe Notes: Cracking the Corn Cake Code

This is where we talk about all the little secrets to perfect your sweet corn cake . Think of it as your corn cake cheat sheet!

Serving Suggestions: Plating Like a Pro

Okay, so you've got these golden mexican corn cakes fresh off the griddle. what now? well, for a bit of fanciness, arrange them on a plate with a pat of butter melting on top.

You know, that classic look. for a guy food moment, pile 'em high next to some ribs. or, if you’re feeling adventurous, top them with avocado, salsa, and a fried egg! these also go great as a side to plain chicken recipes , maybe grilled chicken or even some plain chicken in a casserole.

Trust me, they're versatile! and if you're looking for complementary sides, think a creamy potato soup like creamy potato soup , a vibrant corn casserole recipe , or even some simply prepared potatoes vegetables .

Storage Tips: Keep 'Em Fresh!

Right, these corn cakes recipe taste the best fresh. however, life happens! if you have leftovers, pop them into an airtight container in the fridge.

They'll be good for about 3 days. for reheating, a quick zap in the microwave works, but honestly, a few minutes in a toaster oven brings back that lovely crispness.

Freezing? yeah, you can! wrap them individually in plastic wrap, then place them in a freezer bag. they'll last for up to a month.

Just make sure to thaw them completely before reheating. they are a mexican corn dessert , so you gotta preserve the flavor, you know?

Variations: Get Creative with Your Corn Cakes!

Fancy a bit of a twist? for a corn bread made with condensed milk style sweetness, add a tablespoon of condensed milk to the batter.

Makes them extra decadent! for a dietary adaptation, swap regular flour for a gluten-free blend to make it friendly. or, if it's autumn, stir in some roasted butternut squash puree.

Seasonal magic! you could even turn these into cornbread pancakes if you make them thinner. corn fritters are also similar, but a little less sweet.

Nutrition Basics: The Goodness Inside

Alright, let's talk about the healthy stuff! these easy mexican sweet corn cake contain fiber from the cornmeal, which is good for your gut.

Plus, they've got protein from the egg. but let’s be real, they are cake. don't go eating the entire batch in one sitting! just enjoy them in moderation.

Think of the key health benefits as a boost to your mood because delicious food always makes you feel better, right? and you can find similar benefits to mexican corn cakes in dishes like these sweet corn cakes recipe or other corn cakes recipe .

So, there you have it! a perfect plate of sweet corn cake is now within your reach. don't be shy get in the kitchen and give it a whirl.

You might just surprise yourself.

Frequently Asked Questions

Why are my corn cakes tough? They're not as light and fluffy as I'd hoped!

Tough corn cakes usually mean the batter was overmixed. Think of it like making a good cuppa tea you don't want to stir it too vigorously! Only mix the wet and dry ingredients until just combined; a few lumps are perfectly fine. Overmixing develops the gluten in the flour, leading to a tougher texture.

Can I make these sweet and savory corn cakes ahead of time?

You can indeed! These corn cakes are best served fresh, but they can be made ahead of time. To store them, let them cool completely, then place them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or toaster oven to crisp them up again.

Think of it like leftovers from a Sunday roast still good, but needs a little reviving!

What's the best way to get a crispy outside on my corn cakes?

A hot griddle is your best friend for achieving that perfect crispy exterior. Make sure your griddle or skillet is preheated over medium heat before adding any batter. Also, ensure you've greased the surface well with vegetable oil.

Patience is key; let them cook undisturbed until golden brown on the bottom before flipping about 2-3 minutes per side. Think of it like grilling a steak you need that sizzle!

I don’t have buttermilk. Is there a substitute I can use for this corn cake recipe?

Absolutely! Buttermilk adds a lovely tang and tenderness, but it's easily substituted. A popular trick is to add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Stir and let it sit for about 5 minutes it'll thicken and curdle slightly, mimicking the effect of buttermilk.

You can also use plain yogurt mixed with a little water to thin it out to a milk like consistency. It's the Mary Berry approach to baking always adaptable!

Can I add anything extra to these corn cakes?

Definitely! That’s where the fun begins. Adding ½ cup of corn kernels will kick up the corn flavour, if you want to add some spice then throw in some finely diced jalapeños. Get creative with herbs and spices. Think of it like adding extra flair to your outfit - it’s all about personal style.

You can also substitute for other flours like gluten-free flour blend or almond flour.

Are corn cakes healthy? What's the nutritional breakdown?

These corn cakes can be part of a balanced diet, but moderation is key, like enjoying a cheeky biscuit with your tea! They provide carbohydrates for energy and some fiber from the cornmeal. On average, one corn cake contains approximately 150 calories, 3g protein, 7g fat, 18g carbohydrates, and 1g fiber.

You can make them healthier by using whole wheat flour or reducing the amount of sugar, much like swapping full fat milk for semi skimmed.