Crispy Sweet-Corn Cakes
In between a pancake and a dumpling, these corn cakes are great fun at dinner when served with an assortment of spicy and sweet-and-tangy salsas or chutneys. In this recipe, the cakes are cooked like pancakes, but they can also be shallow fried.
- 2 c. Corn Kernels – cook corn on-the-cob and then cut the kernels off, cool
- 1 Egg
- 3/4 c. Milk – whole
- 1/2 c. Jack Cheese – diced
- 2/3 c. Flour
- 1/3 C. Corn Meal – fine
- 1 T Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/4 c. & 2 T. Butter
- 1/4 c. Corn Oil
Stir the egg into the corn until well blended, then stir in the milk and cheese. Into a separate bowl, sift the flour, corn meal, sugar, baking powder and salt. Stir that into the corn mixture. In a large heavy skillet melt 2 T of the butter. Stir that into the corn mixture. In the same skillet, and using equal amounts of corn oil and butter (enough to cover the bottom of the skillet) pour in about 3 T of batter for each cake into the pan. Brown on both sides, then serve. The cakes can be kept warm in an oven. Serve with salsas or chutneys.
Serves 4 to 6
Submitted by Debra Deis, Harrisburg
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest