By Brandon McDearis
This month’s recipe is simple and cheap to prepare, and it is also a great way to rid yourself of any spare corn that may be hanging out in your kitchen. Whether you have a surplus of fresh corn in the summer time or a bag of frozen corn that needs to get eaten before freezer-burn takes charge, this recipe is a resourceful way to put that corn to use. You may even have a can of corn sitting in the cupboard right now, and you do not even know it. Regardless if its state, I would suggest that anyone with an excess of corn in their home give this corn cake recipe a try.
These corn cakes are very easy to prepare, and they can be eaten at any time of the day. They taste great on their own for breakfast with a little maple syrup, but they also work well at dinnertime as a side. These corn cakes can even be used as an appetizer by garnishing them with sour cream and chives. As with most recipes, there is plenty of room to play a bit with the flavors here too. You can add some finely chopped jalapeno for spice or a handful of your favorite cheese to enhance the flavor. The recipe makes about 16-20 corn cakes.
- 1 ½ cups self-rising cornmeal mix
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 2/3 cup buttermilk
- 3 tablespoons butter, melted
- 2 eggs, lightly beaten
- 1 tablespoon fresh thyme
- 2 tablespoons green onions, sliced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- pinch of salt and pepper
- dash of hot sauce
- 1 cup whole corn
- Whisk together cornmeal mix, flour and sugar. Then, gradually whisk in the rest of the ingredients one by one until batter is smooth and everything is thoroughly incorporated.
- Pour about ¼ cup of batter for each cake onto a lightly greased griddle or nonstick pan at medium heat. Cook for 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2-3 minutes or until cooked all the way through.
Calories: 153 / Fat: 5g / Saturated Fat: 2g / Carbohydrates: 25g / Fiber: 2g / Protein: 2g
Brandon McDearis is the owner of Your Way Cuisine, www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
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