Trisha corn cakes recipe is a delicious and easy to make holiday side dish. I know that when it comes to the holidays, we like to indulge in all of our favorite foods. But what about those dishes that are usually left out? Trisha Corn Cakes Recipe is one such dish. Not only does it taste great but it’s also very satisfying for you because they’re made with healthy ingredients! The best thing about this recipe is that you can use whatever vegetables you have on hand and create something different every time!
What is a Trisha corn cakes? History
Trisha corn cakes are a type of bread that have great popularity in the southern part of the United States.
Trisha corn cakes originate from an older recipe for cornbread, which had to use enriched white flour because it had access to better quality powdered milk than was available elsewhere in the country. Recipes for this type of bread were often copied by housewives who spruced up their own recipes with “that little extra touch” for their family and guests that they were hosting at their tables. The name derives from one of these original, but improved recipes “lovely attractive makings”. It is speculated that some newspaper columnists may have misprinted her name as “Trizabeth” when she published her cooking book.
Trisha corn cakes are a popular type of Indian bread that is made with flour, rice flour, corn flour, sugar, nutmeg powder, baking soda and salt + some fat either in the form of butter or oil.
Why are Trisha corn cakes good for you?
A lot of people don’t give their bodies the nutrition it needs to turn into fuel and be used by cells to keep going. Luckily there is a way to change that without having to cut out favorite foods. Eating two or three Trisha Organic Corn Cake muffins a day can help your body recover from its unhealthy state and lose weight naturally because now you’re burning fat as fuel instead of storing it! It really is pretty amazing.
Variations of Trisha corn cakes recipe to try out?
Some variations include topping the corn cakes with some sour cream or more cheese, pouring some honey over them, adding diced green chilies to the batter, swapping out some of the cornmeal for flour.
One can also try adding chopped up veggies into the batter. This way it’s good for people who are on a low-carb diet because vegetables have fewer carbs than grains do. Adding an egg means that one more ingredient is needed but it provides another route to moistness and texture as well as being better for you in terms of fats and cholesterol content.
Chopped bell peppers usually rank high among people looking for veggies to add to their corn pancakes too; they’re both colorful and flavorful additions that will put something different into your dinner.
Trisha corn cakes Method 1:
- 1 box of corn muffin mix with eggs, milk, oil and sugar. Add a can of cream style corn to the batter before cooking.
- 2 eggs, cup of flour, 1/4 teaspoon salt, 1 cup buttermilk or plain yogurt (or half & half), 3 tablespoons melted butter or margarine. Stir in one 15 ounces can creamed style white corn and 2 cups frozen whole kernel corn. (add another egg if you use all canned).
- Stir well. Pour into a baking dish or a round 9″ cake pan that has been sprayed with cooking spray.
- Bake at 350 for 30 minutes uncovered until set and golden brown on top.”
- Serve it hot.
Trisha corn cakes Recipe 2:
- You can substitute 1/2 cup of whole wheat flour for the white flour. (The brown color will show up.)
- You can also use all purpose gluten free flour if prefer.
- If you don’t have eggs, try substituting vegan substitutes like Ener G egg replaces or mashed banana. Just be sure to add an extra tablespoon of water for each egg omitted so your batter doesn’t become too dry!
- To make it more decadent, roast the cornmeal first before mixing everything together in
- Heat a frying pan on high heat and then coat with vegetable oil. Pour about one cup of cornmeal into the pan just enough to coat the bottom of it thinly and stir constantly until the cornmeal starts to turn brown.
- This should only take about two minutes or so, then remove from heat and proceed with recipe as usual.
How to store Trisha corn cakes and how long they last?
The corn cakes will last up to 30 days when stored unopened at room temperature. Once the cakes are opened, they should be wrapped tightly with plastic wrap and placed in the refrigerator for up to 30 days.
Because Trisha’s Corn Cakes are made with pure corn milled cornmeal, just like what your great grandma used to make, refrigeration is not necessary unless it is above 90 degrees Fahrenheit outside. All that changes when you open the package then, refrigerate for up to 30 days before serving or baking as desired. We enjoy these muffins either hot out of oven or cold from fridge. They can even be frozen for later use once thoroughly cooled. Great shelf life, convenient packaging enjoys them.
Recipe for making Trisha corn cakes at home?
Trisha corn cakes
- 1/2 cup cornmeal
- 1/2 cup flour
- 1 tbsp baking powder
- 1 tbsp salt to taste
- 1 cup buttermilk
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 egg eggs
- 1/3 cup canned corn
- 1 tbsp dried chives
- In a mixing bowl, combine all of the dry ingredients. Whisk together until well combined and there are no more lumps or clumps present in the flour mixture at all.
- Mix together melted butter, oil and buttermilk in separate bowl. Add the egg to this mixture and mix well before adding it to the dry ingredients.
- Pour into a pre heated pan and let it cook for about two minutes on each side or until both sides are golden brown.
- Serve hot with butter and syrup, or any other toppings of your choice!