I have always been a fan of corn cakes. I think I’m the only one in my family that would take a corncake over a pancake any day of the week! Yesterday, I wanted something a little different, a little more savory. This is what I came up with:
YUM! They were delicious! If you like your food a little more spicy,
you can throw some diced jalapeños in the batter, too. J
This is how it's done...
Chop two tablespoons green onion. Measure out 3/4 cup of corn.
(I used corn I put up in the freezer a couple months ago.)
I was out of green pepper, but feel free to add a couple
tablespoons of chopped green pepper, too.
Throw it all in a pan with 2 tablespoons butter, 1 teaspoon minced garlic,
1/4 teaspoon salt, and 1/4 teaspoon pepper.
Saute until the onions are tender and set aside.
In a medium bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, 1 tablespoon sugar,
1/2 teaspoon salt, 1/2 teaspoon garlic salt, 1/4 teaspoon dried oregano,
1/8 teaspoon cayenne pepper (optional), and 1/8 teaspoon baking powder.
Whisk to combine.
Add 1 egg and 1/4 cup milk. Stir until moistened.
Spray large skillet with nonstick spray and fry 1/4 cup of batter
Immediately after flipping (the first and only time),
top with 1 1/2 tablespoons shredded cheddar cheese.
Remove from heat and top with salsa and sour cream.
Cheesy Corn Cakes
Makes 5 Corn Cakes
2 T Butter or Margarine
3/4 c Corn
2 T Green Onion, minced
2 T Green Pepper, minced
1 t Garlic, minced
1/4 t Salt
1/4 t Pepper
Melt butter in small skillet. Add other ingredients and saute over medium heat until onions are tender. Set aside.
1/4 c Flour
2 T Yellow Cornmeal
1 T Sugar
1/2 t Salt
1/2 t Garlic Salt
1/4 t Oregano
1/4 t Cayenne Pepper (optional)
1/8 t Baking Powder
1/4 c Milk
Shredded Cheddar Cheese
Combine dry ingredients in medium bowl. Stir egg and milk into dry ingredients until just moistened. Add corn/onion/pepper mixture.
Spray large skillet with nonstick spray and place over medium-low heat.. Drop 1/4 cup batter at a time on skillet and fry approximately 3 minutes, or until light brown. Flip each corn cake and top with 1 1/2 tablespoons cheddar cheese. After removing from heat, top with sour cream and salsa.