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!
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.