CRACKLIN’ CORN BREAD from cookingwithserena.com Nothing says summer like a delicious and savory Thai Corn Cake. This delightful dish is a great way to enjoy the sweet corn that is plentiful during the summer months. It’s a simple and easy recipe that you can make in just a few minutes and that everyone will love. The flavors of the sweet corn, coconut, and spicy Thai flavors blend together perfectly to create a unique and flavorful dish.
Ingredients
To make this Thai Corn Cake recipe, you’ll need the following ingredients: - 2 cups of sweet corn - 2 tablespoons of coconut oil - 2 tablespoons of cornstarch - 1 teaspoon of salt - 1 teaspoon of sugar - 1 teaspoon of chili powder - 1 teaspoon of ground ginger - 1/2 teaspoon of garlic powder - 1/4 teaspoon of turmeric - 2 tablespoons of chopped fresh cilantro - 2 tablespoons of chopped fresh basil
Instructions
Begin by preheating your oven to 350 degrees Fahrenheit. In a large bowl, combine the sweet corn, coconut oil, cornstarch, salt, sugar, chili powder, ground ginger, garlic powder, and turmeric. Mix well until all of the ingredients are fully incorporated. Spray a 9-inch round baking dish with cooking spray and spread the corn mixture into the dish. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the center is firm. Remove from the oven and let cool for 10 minutes before serving. Serve warm with a sprinkle of fresh cilantro and basil. Enjoy!
Nutrition
This Thai Corn Cake recipe is packed with nutrition. One serving of this dish provides the following nutrients: - Calories: 200 - Fat: 9g - Carbs: 29g - Protein: 3g - Fiber: 3g - Vitamin A: 2% - Vitamin C: 10% - Calcium: 2% - Iron: 4% This delicious and savory dish is a great way to get a healthy dose of vitamins, minerals, fiber, and healthy fats. The combination of ingredients provides a unique and flavorful dish that is sure to please the whole family.
Serving Suggestions
This Thai Corn Cake is delicious served as a side dish or as an appetizer. It pairs well with a variety of dishes such as grilled chicken, fish, or beef. For a light lunch or dinner, serve it with a salad or a soup. It also makes a great appetizer when served with a dipping sauce such as Thai sweet chili sauce or ranch dressing.
Tips and Tricks
For an even more flavorful dish, try adding some diced red bell pepper to the mixture before baking. You can also add some diced jalapeno peppers to give it a bit of heat. For a sweeter dish, add some diced pineapple or mango to the mixture. If you’d like to make this dish vegan, you can use vegan butter or coconut oil in place of the regular butter or coconut oil. You can also substitute the eggs with a chia egg or a flax egg.
Storage
This Thai Corn Cake can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350 degrees Fahrenheit for 10 minutes or until heated through. You can also reheat it in the microwave for 1-2 minutes.
Conclusion
This Thai Corn Cake recipe is a great way to enjoy the flavors of summer. It’s easy to make and packed with nutrition. Serve it as a side dish, appetizer, or light meal. With its unique and flavorful combination of ingredients, it’s sure to be a hit with the whole family. Enjoy!
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