#Corn Cake

Venezuelan Corn Cake or “Torta de Jojoto”. It has cheese, and the combination of sweet and salty is what makes it special and addictive. I was craving it since I saw @elgatogolosoblog post weeks ago. I have been testing it using wheat flour because I like a spongy/cake texture. I also tried without flour as the original recipe shows but it turned out too soggy maybe was the water content in the corn but it was tasty though. Ingredients: -2 cups fresh corn, well-drained -2 eggs -1/2 cup milk -4 tablespoons soft butter -3/4 cup of sugar or more if you like sweeter. -Pinch of salt -1/2 cup all-purpose @kingarthurbaking -1 + 1/2 teaspoon of baking powder -1/2 cup of grated hard white cheese (I used cotija cheese) Process: -Using a blender, mix milk, eggs, and corn (don’t add the corn first because it may stuck at the bottom of your blender) process for less than a minute you would want to see pieces of corn, then add butter, sugar, salt, and blend. -In a medium bowl pour the mixture, add sifted flour and baking powder and mix to combine. -Add grated cheese, and mix until well combined. (Spray or grease a baking container with oil or butter and dust flour or use parchment paper) -Pour the batter into (2) floured 6x3inch aluminum containers or a lined 8x4inch loaf pan -Bake at 350F for 55/60min until the center is set and the toothpick comes out clean. . . . . . #corncake #tortadejojoto #tortademaiz #jojoto #postrecasero #bakeandshare #imsomartha #tastemademedoit #tastyrecipes #bakingfromhome #bakingblog #dessert🍰 #kingarthurbaking #bakingrecipes #bakingvideo #freshlybake #artisanbakers #tortacasera #comidavenezolana

A sweet corn layer cake is here!! Comment BDAY and I’ll DM you a link to the recipe or you can find it on my blog. Corn pudding was inspired by/adapted from @easygayoven’s corn trifles and the cake design was inspired by @ninetynin.e 💕 This cake is a labor of love with 5 different components: a corn pudding that goes into a corn diplomat cream + a corn buttercream, a tender cornmeal cake and a crunchy corn crumb. A bit time-intensive but worth it in my opinion!! #corncake #cake #freshcorn

Honey butter corn cake✨ This corn cake is my mom’s classic, reimagined to be melt-in-your-mouth tender and the star of your Friendsgiving table. Made with @vitalfarms eggs and butter, it’s proof that high-quality ingredients can make even the simplest recipes shine 🤍 #vitalfarmspartner #ad Cake:▪️1+1/2 Cups All-Purpose Flour▪️3/4 Cup Medium-Grind Yellow Cornmeal▪️1 tsp Baking Powder▪️1 tsp Baking Soda▪️1/2 tsp Kosher Salt▪️1/3 Cup Sugar▪️1 Cup Buttermilk▪️1/3 Cup Honey▪️1/2 Cup Vital Farms Salted Butter, melted▪️1/4 Cup Neutral Oil (Avocado or Vegetable)▪️2 Vital Farms Pasture Raised Large Eggs▪️1 tsp Vanilla Extract▪️ Honey Butter:▪️4 Tbsp Vital Farms Salted Butter, plus more for on top▪️2 Tbsp Honey▪️ 1️⃣ Preheat the oven to 350F and line an 8×8-inch (or 9x9-inch) baking dish with parchment.
2️⃣ In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
3️⃣ In another bowl, whisk the buttermilk, melted butter, oil, eggs, honey, and vanilla until smooth.
4️⃣ Pour the wet ingredients into the dry and mix until just combined (the batter will be thick).
5️⃣ Pour into the prepared pan and bake 30-35 mins, or until a toothpick inserted in the center comes out mostly clean. (If using a 9x9-inch pan, bake 25-30 mins.)
6️⃣ Let cool in the pan for 10 mins, then slice and serve warm.
7️⃣ For the honey butter, melt the butter and whisk in the honey until combined. Drizzle over each slice and top with a small pat of butter if desired. STORAGE: Store covered in the fridge for up to 4 days. Microwave individual slices for about 1 minute before serving. ⏲ 15 min prep time / 45 min total time 
Recipe serves 9-12

The perfect dessert DOES exist! 😍 Try our simple recipe for tasty sweet corn cake 🌽 It’s pure perfection! 🧑‍🍳 ¡El postre perfecto SÍ existe! 😍 Prueba nuestra receta fácil para un delicioso pastel de maíz dulce 🌽 ¡Es pura perfección! 🧑‍🍳 #PANfan #PostreconPAN #PANdesserts #CornCake #Pasteldemaiz

Corn Cake is more of a Mexican side dish (was served at Don Pablo’s 🪦 RIP). But it’s PERFECT for Thanksgiving and better texture than spoon bread. It’s SO good. Perfect sweet bite on that plate. Turn up the volume for instructions! 1 C or 2 sticks kerrygold salted butter, melted 2/3 C sugar 1/4 C heavy whipping cream 1/2 C water 2 10 oz can creamed corn 2/3C corn flour 1/2 C corn meal 1/2 tsp salt 1 tsp baking powder #thanksgivingsides #thanksgivingrecipes #corncake #sides #sidedish #sidedishes #holidaycooking #thanksgivingdinner #christmasdinner #thanksgivingfood #cookingvideo #cookingvideos #thanksgivingrecipe #cornrecipes #creamedcorn

Afghan Corn cake recipe||د جوارو کیک Ingredients: - 3 eggs - 1 cup sugar - 1 cup milk - half cup oil - 1 and half cup all purpose flour - 1 cup corn flour - 1 pack (15g)baking powder - 1 pack (8g)vanilla sugar - half tsp cardamom powder - a pinch of salt - Poppy seeds - Sesame seeds #foryou #fypage #fyp #food #viral_video #viralvideos #afghan #afghanistan #afghanistan🇦🇫 #afghani #recipe #foryoupage #asmrfood #cake #corn #trending #viral #reelsinstagram #reelsinstagram #cooking #corncake #jawari #cakejawari #dessert #افغانی #آشپزی #اشپزی #آشپزخانه

Brown Butter Corn Cake w/ Honey Mascarpone Whip!! Recipe below 🫶 Ingredients For the corn cake - 8 tbsp unsalted butter - 1 cup all-purpose flour - 3/4 cup yellow cornmeal (fine or medium ground) - 1 1/2 tsp baking powder - 1/2 tsp baking soda - 3/4 tsp kosher salt - ¼ cup granulated sugar - ¼ cup dark brown - 3 large eggs at room temp - 3 tablespoons honey, plus extra for drizzling on top - 1 cup buttermilk at room temp - ½ cup vegetable oil - Flaky sea salt For the mascarpone whip - 4 oz. mascarpone - ½ cup heavy cream - 1 tbsp honey - ½ tsp vanilla extract - ½ tsp kosher salt Preparation 1. Brown butter in a small saucepan over medium heat. Melt, frequently whisking until butter foams up and brown specks form at the bottom of the pan. Pour browned butter into a bowl and let completely cool, butter should be a similar texture to peanut butter. 2. Preheat oven to 350°F, grease and line a 9”x9” baking pan with parchment. 3. In a medium bowl combine flour, cornmeal, baking powder, baking soda, and salt. Set aside. 4. In the bowl of stand mixer with beater attachment, mix brown butter, brown sugar, and granulated sugar until light and fluffy. 5. Add in one egg at a time, beating to incorporate each one before the next. Scrape down bowl, add in honey, beat until combined. 6. Add in dry ingredients and mix until just saturated. With the mixer running on low stream in buttermilk and oil until batter is smooth. 7. Pour batter into greased baking pan and bake until top is golden brown and a toothpick inserted into the middle comes out clean, 30-35 min. 8. Let cake cool for 10 min in the pan before loosening the sides with a knife and transferring to a cooling rack to cool completely. 9. For the mascarpone whip, add mascarpone, cream, honey, vanilla, and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk until you are about to reach semi-stiff peaks. Transfer mixture to a piping bag and pipe whip onto the corn cakes. 10. Create small divots in the whip with back of a spoon and fill divots with a little bit of honey. Top each corn cake with flaky sea salt before serving.

Corn bread ❤️ 1 1/2 cup corn meal 1 1/2 cup flour 1 tbs + 1 tsp baking powder 1 cup buttermilk 1/2 cup milk 2 eggs 1/2 cup white sugar 1 tsp vanilla 1/2 tsp salt 1/3 cup melted butter 1/3 cup oil - [ ] Bake @350F for 25-30 minutes.

CREAMY CORN CAKE 🌽👇🏻 NO OVEN, NO EGGS, EASY & FAST!!     Wow!!! Insanely delicious and easy to make!  You got to try it!! 🤤 🙌🏻    Also known as Pamonha Cake ⭐️    INGREDIENTS   3 cans of corn without water   500ml of milk   200g sugar   6 heaping tablespoons of cornstarch   1 tablespoon of butter   Cinnamon to taste (optional)     PREPARATION METHOD   In a blender, beat the corn and milk until the corn is well crushed.  Place the beaten mixture in a pan and add the cornstarch, sugar and butter and mix well.   Place the pan on the heat and cook until thickened, then lower the heat and cook for 5 minutes, stirring constantly.   Turn off the heat and place the mixture in an oiled pan.   Place in the refrigerator to cool for about 2 hours.  Unmold onto a plate and serve with cinnamon to taste.    Enjoy!! 😊     .  .  .  .  #easyrecipe #recipeinspiration #dessertinspiration  #dessertrecipes #easydessert #desertrecipe  #corncake #cake #pamonha #corn #easycorncake  #creamycorncake

#ad Pan de Elote Mexican Cornbread Recipe. I've partnered with @lalecherausa and @carnationmilks to create this deliciously fluffy and moist cake, made with fresh corn and the perfect sweetness from La Lechera condensed milk and Carnation. One bite, and you’ll never go back! PAN DE ELOTE INGREDIENTS: ► 45oz canned corn ► 4 eggs ► 1 cup pancake mix ► 8oz cream cheese ► 1 stick of butter ► 1 tbsp vanilla extract ► 1 tsp baking powder ► 1 can Nestle La Lechera Sweetened Condensed Milk ► 1/2 can Nestle Carnation Evaporated Milk ► Pinch of salt #lalecherausa #carnation #carnationnation #easyrecipes #dessert #postre #pandeelote

Mexican Sweet Corn Cake! 🌽Comment “SEND” to have a link to the recipe delivered straight to your DM, or click the link in my bio @flavorthemoments . This tastes just like the Mexican sweet corn cake at your favorite Mexican restaurant such as Chevy’s, Chi-Chi’s and more! 💛It’s soft, sweet and packed with real corn flavor. It’s perfect as a side dish or appetizer with salsa, guacamole and crema!😋 . #flavorthemoments #mexicanfood #glutenfreefood #easyrecipes #sidedish

🌽 Ultra-Moist Cornbread with Honey Butter Glaze (with Homemade Cream-Style Corn) Ingredients Cornbread • 2 cups (320 g) yellow cornmeal • 2 cups (250 g) all-purpose flour • 1 ½ cups (300 g) sugar • 2 tbsp (28 g) baking powder • 1 tsp (6 g) salt • 2 cups (480 ml) milk • ⅔ cup (160 ml) vegetable oil • 2 large eggs, lightly beaten • 1 ½ cups homemade cream-style corn (recipe below) • ½ cup (120 g) sour cream Honey Butter Glaze • ¼ cup (57 g) butter, melted • 3 tbsp (45 g) honey ⸻ Homemade Cream-Style Corn (makes about 1 ½ cups) • 2 cups (300 g) fresh or frozen corn kernels (thawed if frozen) • ½ cup (120 ml) milk or cream • 1 tbsp (14 g) butter • 1 tsp sugar (optional) • Pinch of salt Steps 1. In a blender or food processor, pulse half of the corn with milk until creamy (not fully smooth). 2. In a skillet, melt butter over medium heat. Add blended mixture, remaining whole corn kernels, sugar, and salt. 3. Cook 5–7 minutes, stirring, until thickened and creamy. 4. Let cool slightly before adding to the cornbread batter. ⸻ Instructions 1. Preheat oven to 375F (200°C). Grease a 9x13-inch (23x33 cm) baking pan. 2. Always place the pan on the MIDDLE rack of the oven. • 🔹 This prevents the top from burning while ensuring the inside bakes evenly. 3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. 4. In another bowl, whisk milk, oil, eggs, sour cream, and homemade cream-style corn until smooth. 5. Add wet ingredients into dry and stir gently until just combined (do not overmix). 6. Pour batter into the prepared pan and smooth the top. 7. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. • 🔹 If the top browns too quickly, tent loosely with foil. 8. While baking, stir together melted butter and honey for the glaze. 9. Brush glaze on top 10 minutes before it’s done, and again immediately after removing from the oven. 10. Cool slightly before slicing and serving warm. #cornbread #cornbreadfed #blackamerican #haitianamerican #cornbread