Tuesday, September 23, 2014
Skillet Corn Cakes
Corn, corn and more corn. But this time, for breakfast!
These cakes, fritters or patties (what you will) are quite lovely served with fried or poached eggs...runny yolks soaking into the cornmeal...
adpated from Cookie Monster Cooking
1 cup yellow cornmeal
¾ cup all-purpose flour
1 ½ tsps baking powder
½ tsp salt
¼ tsp pepper
1 large egg, lightly beaten
¾ cup milk
3 ears corn, shucked and and kernels removed
3-4 green onions, thinly sliced
¼ cup olive oil, divided
In a large bowl, combine the cornmeal, flour, baking powder, salt and pepper.
In a second bowl, whisk together the egg and milk. Add the wet ingredients to the flour mixture. Mix until just combined. Fold in the corn kernels and green onions.
Heat half of the oil in a large skillet over medium-high heat. Working in batches, spoon 1/4 cup amounts of batter into the skillet, flatten each dollop slightly. Cook 2-3 minutes per side or until golden brown and cooked through.
Serve hot, with salsa or garnish of your choice.