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Cinnamon Creamy Corn Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.375
Energy (kCal)433.676
Carbohydrates (g)77.1292
Total fats (g)3.2871
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat over to 350 degrees. | 2. Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray. | 3. Combine topping ingredients in a small bowl or custard cup. Set aside. | 4. In a large bowl, sift together cornmeal, flour, baking powder, cinnamon and salt. | 5. In a blender container, combine remaining cake ingredients. Blend until almost smooth. Add to dry mixture. Mix until all ingredients are moistened. Spoon into prepared pan. Sprinkle topping evenly over cake. | 6. Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack. | 7. Cut into squared to serve. Refrigerate leftovers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    cinnamon 1/4 teaspoon ground - - - -
    yellow cornmeal 3/4 cup 305.61 64.3062 7.5762 3.111
    purpose flour 3/4 cup - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    cinnamon 1/2 teaspoon ground - - - -
    salt 1/2 teaspoon - - - -
    cream corn 1 - - - -
    sugar 2/3 cup 36.708 9.1816 0.0 0.0
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    vanilla extract 1 tablespoon 37.44 1.6445 0.0078 0.0078

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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