Need Corn Cake HELP!

10 years ago

I'm hoping you can help me. I've been testing Corn Cake recipes for a special dinner. The basics are 1.5 cups of raw corn pureed with a tbs. of buttermilk, and one egg; 3 ears of roasted corn, 1.5 oz. of corn flour and 1.5 oz. AP flour, tsp. baking powder, garlic, green onions, a dash of hot sauce, salt and pepper.

I wanted to showcase the beautiful fresh corn of the season and layers of corn flavor. The first batch was just plain bland and heavy. Plenty of fresh corn flavor but no depth. The second batch I added a adobo, and substituted egg whites whipped stiff to add some lightness.

This second batch had a better texture and were lighter but adobo didn't pair well. for the third batch, I though I'd try a riff on Mexican Street Corn so I added a touch of crystalized lime, mayo, chili powder and a little bit of cheese and one more whipped egg white. I also browned the corn flour to give it a more complex and less raw flavor.

These didn't cook well; they stayed raw in the middle and they tasted fishy! I did make the puree last night, could that be it?

These will be served with Seared Sea Scallops with Citrus glaze and an heirloom tomato salsa.

Anyone have any suggestions or a TT amazing corn cake recipe?

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Comments (4)

sleevendog (5a NY 6aNYC NL CA)
10 years ago
Fishy? haha, ew.
Seems you want a fresh background of corn and let the main dish compliment.
They are usually so darn heavy. I do think most recipes are difficult because of the differences in flours we have on hand and the corn really should 'shine' in a fresh cake. (jealous that you have fresh corn already!? Ours is only knee-high right now).
We have adapted Ruth Reichl's fabulous pancake recipe for our corn cakes. You need to adjust for sizes of your eggs and how heavy your flours are and how juicy your corn is...we try a first test batch, eat, yum, and adjust for more or less milk....
I would keep it very simple and look for lightness. I've even near doubled the corn in this recipe...and have side dished a simple corn and cherry tomato salsa. (light vinaigrette, fresh basil)

Ingredients:
3-4 ears white fresh corn, (or tri-color) aprox 4 cups
(blanched 30 seconds in simmering water)
2 scallions and/or chives
1 cup white whole wheat flour
1 cup cornmeal, fine ground white
1 tablespoon sugar/honey/maple syrup-your choice
(if corn is super-sweet, extra sugar is not needed)
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated
1/4 cup vegetable oil, plus more for skillet if desired
1 cup milk, i use skim but buttermilk is also good
2 tblsp non-fat plain greek yogurt. (if on hand, not necessary but i love the tart tang)

Directions:

Snap ears of corn in half, slice off the kernels, slide back of knife over ears to gather the milk. In its own bowl add finely chop scallions/chive and yogurt.

Whisk together flour, cornmeal, sugar, baking powder and salt. Set aside. In a separate bowl, whisk together yolks, oil and milk. Add to flour mixture and stir until just combined. Let batter rest for 5 minutes, batter will thicken. (If batter is too thick to fall from spoon, add another tablespoon or 2 of milk.)-if using honey/maple syrup add with wet ingredients.

Beat egg whites until stiff peaks form. Fold into batter until well combined.
Gently fold in corn, corn milk, green onion/chive mixture.
ann_t
10 years ago
Maybe you could adapt this recipe to work for you.

Home Cookin Chapter: Recipes From Thibeault's Table

Cheddar Cornbread with kernels and Chives
=========================================
Source: Newspaper recipe

1 ear of corn, roasted (I used canned corn)
1 cup cornmeal
1-1/2 cups milk
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs separated
2 tablespoons melted butter
1/2 cup snipped chives
1 cup grated Cheddar cheese

Preheat oven to 425ÃÂ°F

If using fresh corn, but the kernels off the cob.

Grease a 9 inch square pan.

Mix the cornmeal and milk together. Stir in egg yolks.

Beat Egg whites to soft peak stag.

Mix flour, sugar, salt and baking powder together.

Add flour mixture to the cornmeal mixture and stir in the butter. Add the chives and the corn. Fold the egg whites into the batter. Pour mixture into prepared pan and top with cheddar cheese. Bake for approximately 20 to 25 minutes until golden and cake pulls away from the sides of the pan. Serve warm.
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moosemac
Original Author
10 years ago
sleevendog & Ann T,
Thank you for the recipes. I'm going to buy more corn and try round 4 tonight.
Bumblebeez SC Zone 7
10 years ago
I made your cornbread tonight Ann, it was really good. Thanks! I added a little diced red pepper as I didn't have chives. Dh wanted jalapenos in it but that's never going to happen!