Wednesday, October 3, 2012

Cheesy Corn Cakes

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
over medium-low heat.  (Approximately 3 minutes each side.)
  
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.
 
Enjoy! 





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 Egg 
1/4 c Milk

Shredded Cheddar Cheese
Sour Cream
Salsa

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.


















2 comments:

  1. Those look good. Perri says they were wonderful. Guess I'll be having to make some soon. :)

    ReplyDelete
    Replies
    1. You should! They were great!

      Thanks for being my #1 (only?) blog reader! :)

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