Wednesday, April 24, 2013

corn cakes

Soup and bread is the perfect combo...unless the soup is spicy.  When you add spice to the mix, you've gotta have corn to sweeten things up a bit!

These corn cakes are easy and delicious - the perfect accompaniment to your favorite spicy soup.  I like them with tortilla soup, but this week we had them with a black bean soup.  They contain green onions and cayenne, adding their own level of spice to the meal.  But the natural sweetness of corn rounds everything out.  They are a must for your next night of Mexican food.

Begin by combining an egg, buttermilk, and melted butter.

In a separate bowl, combine cornmeal, flour, salt, sugar, baking powder, and cayenne pepper.

Combine the dry and wet ingredients and then fold in the corn and green pepper.  Heat a cast iron skillet and coat it with light layer of oil.  Fry up the corn cakes like you would pancakes!

Serve with sour cream, a little salsa, and some delicious soup - makes a terrific meal!

Corn Cakes
Adapted from Gooseberry Patch's Celebrate Year Round
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1 t. salt
  • 1 t. sugar
  • 1/2 t. baking powder
  • 1/4 t. cayenne pepper
  • 1 large egg, beaten
  • 3/4 cup buttermilk
  • 3 T. butter, melted
  • 2 green onions, sliced
  • 1 cup frozen corn

In a small bowl, combine cornmeal, flour, salt, sugar, baking powder, and cayenne pepper.  In a separate bowl, whisk egg, buttermilk and butter.  Add egg mixture to cornmeal mixture and stir lightly.  Fold in green onions and corn.  In a heated cast iron skillet coated with oil, place heaping tablespoons of batter; brown and flip as you would pancakes.  Top with sour cream and salsa.  Serves 4.

1 comment:

  1. OH my gosh. I love anything with cornmeal! I made a similar recipe with zucchini and served it under a tomato sauce - it was heavenly. I will definitely have to try these out!

    Luci's Morsels - fashion. food. frivolity.


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