Monday, April 23, 2012

Corn Cakes

This is another recipe I found through Pinterest.  It came from Annie's Eats and it is delicious.  When I told Mr. T what we were having for dinner that night he kind of raised one eyebrow but went along with it.  Once he tried them he was sold and even asked me to make them again one night.

These were easy to make and delicious!  I served them with salsa this time but I think these would be fantastic with black beans as well.

Corn Cakes with Tomato Avocado Relish:
(adapted from Annie's Eats)

3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
1 teaspoon baking powder
½ teaspoon baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tablespoons skim milk
2 tablespoons olive oil
Canola or vegetable oil, for frying


Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in a food processor and pulse until the corn is slightly pureed but still chunky.  Add the corn puree mixture back into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, garlic powder, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, milk, and olive oil.  Stir to combine.

Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown.  Transfer the cooked cakes to a wire rack and repeat with the remaining batter.

Serve topped with salsa and sour cream.

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