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Old 10-03-2006, 01:16 AM   #1
BrianBinOR
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Default Q Sides: Sweet Corn Cake

Back when I was in my twenties (never mind who was president), I worked as a parking valet at a hotel and set of restaurants in San Diego. One of the Restaurants, Kiva Grill, specialized in SOuthwestern cuisine. One of their dishes, a dessert, was a sweet corn cake. It was very similar to cornbread in color and texture, but was far moister and sweeter, and had actual kernels of corn in it. I have been thinking it would be a great alternative to traditional cornbread as a side the next time I barbecue. I was wondering if anyone here has ever made anything similar, and if so, does anyone have a recipe?
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Old 10-03-2006, 10:40 AM   #2
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The wife makes cornbread using cream style (I think) corn that has been drained, and also adds chopped jalapenos or chopped sweet onions. I will look for a recipe, but I'll bet the answer is "add corn and peppers to the batter until it looks right".
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Old 10-03-2006, 11:50 AM   #3
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I like to make this corn "pudding" once in a while just to shake things up. It's really kind of like a spoonbread. I'm sure you could make it as sweet as you want with the addition of sugar or honey.
Memphis Corn Pudding
  • 1 ( 8 1/2 oz ) box Jiffy Corn Muffin mix
  • 1 ( 16 oz ) can Whole Kernel Corn with juice
  • 1 ( 16 oz ) can of Cream Corn
  • 1 stick of melted butter or margarine
  • 1 cup sour cream
  • 2 eggs
Mix all ingredients until blended.Pour into big flat baking dish. Bake uncovered at 350 for 45-50 minutes or until lightly browned.
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Old 10-03-2006, 08:54 PM   #4
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I've tried just adding creamed corn to cornbread, but it didn't come out as sweet as I wanted -- mostly because of the salt in the canned corn. I'll try Kirk's idea, but I bet I'll need to drain and rinse the corn (or even soak it) to remove all the salt.
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Old 10-03-2006, 11:08 PM   #5
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I never use low or no salt added canned corn when I do this recipe. Believe me, it doesn't taste salty. I wouldn't worry about it, just go ahead and sweeten it up a bit and you should be OK. Jiffy is already a bit sweeter than cheaper store brand mixes and when I want it a little more so, I normally add 1 tablespoon of honey per box. I'm familiar with the sweet corn cake that you're talking about and that is a little sweeter than mine so adjust accordingly.
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Old 10-03-2006, 11:18 PM   #6
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Had sweet corn Tamales resently (NO Husk) Very good
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Old 10-03-2006, 11:45 PM   #7
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Kirk,

Thanks, I'll do that. Jiffy is what I use to make cornbread for my thanksgiving dressing, so I trust its quality.

Thom,

I love sweet corn tamales. One of the Oregon twists I plan on trying soon is a blue corn and blackberry sweet tamale.
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Old 10-06-2006, 01:29 PM   #8
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Kirk I made this recipe 2 days ago. It was awesome eats. Had leftovers last night and IMHO even better a day later. Wife says its the best she has ever eaten.

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Old 10-06-2006, 01:52 PM   #9
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Quote:
Originally Posted by bbqbull
Kirk I made this recipe 2 days ago. It was awesome eats. Had leftovers last night and IMHO even better a day later. Wife says its the best she has ever eaten.

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Old 10-06-2006, 07:06 PM   #10
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Greg, notta problem brother. Its damned good stuff.

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Old 10-06-2006, 08:54 PM   #11
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Glad y'all liked that one. It's one of my favorites along with a skillet corn bread that's real light and cakey. I lost the recipe for that one though and my wife's bugging me to find it. When I do, I'll be sure to post it 'cause it's a keeper too.
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