Corn Cake Recipe with Cream

Corn Cake Recipe with Cream

The amazing corn cake recipe with cream with a mix of disparate flavors, but easy to make, invite us to an alternative between the caramel sweetness of children’s meals and snacks that accompanied tequila in winter, just as my grandmother served it in entrees for formal dinners. They are cheap and healthy; they are generally vegetarian and available to everyone, but adding some leftover lamb from the previous day’s dinner or the rabbit enchilada can be served as canapés or tapas. These traditional products, such as corn, chipotle, and lime, accept their consumption at any time of the day.

Corn Cake Recipe with Cream Preparation

This ration is designed for 8 PEOPLE

Delicious Cornbread
Delicious Cornbread

Your preparation time: 15 minutes
Cooking time: 30 minutes

Corn Cake Recipe Cream

2 cups Mexican cream or sour cream
1/2 cup finely chopped fresh cilantro
2 teaspoons lime zest
3 tablespoons freshly squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon of kitchen salt.

FOR THE CORN CAKES.

2 1/2 cups of buttermilk.
2 cups of flour dough.
6 tablespoons of cornstarch.
4 tablespoons vegetable oil, plus extra for frying
4 tablespoons of chopped canned green chilies.
2 tablespoons of baking powder.
1 teaspoon of kitchen salt.
2 cups of freshly shelled corn.
2 cups of all-purpose flour.
4 large eggs.
2 minced garlic cloves.

TO MAKE THE CREAM.

You can stir to combine the cream, cilantro, lemon zest, juice, cumin, and salt in a medium bowl. Cover and refrigerate until ready to serve.

TO MAKE THE CORN PANCAKES

1.- In a large bowl, combine the buttermilk, masa flour, corn, cornstarch, vegetable oil, chilies, sugar, baking powder, salt, eggs, and garlic, moving until there are no masses left.

2.- Brush the bottom of a large skillet with vegetable oil and heat over medium-high heat until shimmering. Breaking it apart, spoon about 1/4 cup batter per cake into the pan to form about 4-inch layers.

3.- Turn the cake over when bubbles begin to appear and light gold color at the ends, after 3 to 4 minutes. Keep cooking until cooked through, about 3 more minutes. Then drain the cakes on a plate lined with paper towels and cover to keep warm until serving time. Repeat this until you see all the cakes have been made, adding additional oil as needed.

4.- Serve the cakes with the reserved lime cream.

Here I show you an easy homemade recipe as one more option for preparing a Menu daily. I would like it to serve to provide you with the necessary ideas that will allow you to make the task more comfortable for your guests since the possibilities of this dish are endless, as are its combinations. Whether vegetarian or not, they would look great putting it in a snack for their children. You can bring some excellent canapés to the birthday of their best friend or friend, where they will show elegance and good taste with a simple recipe, the great family tradition they have inherited from their roots in culinary art. Please add a rich, bright sauce of that luscious cured pepper and lime to encourage good flavor.

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