Corn Cakes


These savoury corn cakes are a great side dish to your menu. To add a bit more zip serve with sour cream, salsa and extra herbs.

Ingredients:
  • 1/3 cup flour
  • 1/3 cup cornmeal
  • 1 tablespoon fresh parsley, chopped fine
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cheddar cheese, grated
  • 1 1/2 cups corn, cooked and drained
  • 1/4 cup buttermilk
  • 1 egg
  • 1 tablespoon butter, melted
Method:
  1. In a medium size bowl combine dry ingredients with grated cheese and set aside.
  2. In another bowl whisk together corn, buttermilk, egg, and melted butter.
  3. Pour corn mixture over dry ingredients and stir just until moistened, like you would for a muffin batter.
  4. Scoop batter for each cake on a hot grill (350º) which has been lightly greased.
  5. They will spread a bit so no need to flatten them.
  6. Cook for 4 or 5 minutes on one side, until brown at the edges, flip and cook another 4 minutes.
  7. Yield: 7 cakes



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