Zucchini corn cakes

This recipe is called a cake for lack of any other proper term. This is not a cake nor does it have sugar as an ingredient. But it turns out a bit sweet because of the natural sugars in corn

This is a great sports night snack

Zucchini corn cake (grilled corn and zucchini patty)

Zucchini Corn Cakes

Ingredients

1. 2 cups frozen corn thawed
2. 1/2 cup each of grated mozzarella cheese, bread crumbs
3. 11/2 cup grated zucchini (Squeeze some water out of it)
4. 1/2 -1 cup all purpose flour (Depending on how watery your zucchini and corn are)
5. 1/2 teaspoon each of salt and pepper or more to taste

Pulse the corn 5-7 times. Mix all the ingredients and divide it into 6-8 parts and make it into 1/2 inch thick patties and let it set in the fridge for 30-60 minutes. Heat a grill and grill on medium heat for 3-4 minutes in each sides

Let it cool a bit and serve 

Sweet Potato Corn cake

I love the instant corn muffin mixes, they are so super easy to make and super fast and they taste great. I once made corn bread from scratch and it was easy too. But the other day when I went shopping I got a different brand of corn muffin mix which I never got before the "Glory Foods" brand. And today I made the Sweet Potato Corn cake from the recipe on the box but with some modifications. And the result is a yummy soft delicious corn cake

Sweet Potato Corn Cake (Corn muffin with a sweet twist)

Sweet Potato Corn cake

Ingredients:

1. 1 box Glory Foods corn muffin box
2. 1 large egg
3. 1 tablespoon sour cream
4. 3 teaspoons sugar
5. 2-4 oz sweet potato baby food cups
6. 1/2 teaspoon nutmeg
7. 1 teaspoon vanilla extract

Preheat oven to 400 degrees F and lightly grease a baking pan

Mix the sweet potato mix with sugar, vanilla and nutmeg. Add the egg and stir well. Add the corn mix and the sour cream and stir to combine. Add the creamy mixture to the baking pan and bake for 25 minutes. Let stand for 10 minutes before serving