Savory Corn Cakes

Topics: Recipes

Ahhh, Mollie Katzen–what a great cook and a great artist. And what great, easy, Sunday morning corn cakes these are, based on her recipe from Moosewood. Show your family you can cook from scratch–real corn kernels with real stoneground cornmeal combine to triple flavor.
Preparation Time:  20 minutes
Cooking Time:  5 minutescorn cake Servings  4
Serving Size:  1 dozen, 4in cakes

Ingredients:

1 teaspoon butter
1 teaspoon canola oil1/4 cup minced red bell pepper
2 cups corn kernels
1/4 cup thinly sliced green onion or scallions
1/2 cup cornmeal
1/2 cup unbleached white flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs (or 1/2 cup egg substitute)
1 cup 1% buttermilkCooking spray
Optional:
Cilantro leaves
Guacamole

Directions:

Melt the butter in a small skillet. Add the oil, bell pepper and corn and sauté over medium heat for about 5 minutes. Remove from heat, stir in the green onions, and set aside. Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Make a well in the center. Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture into the well in the center of the dry ingredients, stirring briefly until everything is combined. Do not over-mix. Coat a griddle or 2 skillets with cooking spray. Use a ¼ cup measuring cup to pour a scant ¼ cup batter for each corn cake. Cook the corn cakes for about 2 minutes on each side, or until golden. Serve hot, topped with a few cilantro leaves or dollop of guacamole, if desired.

Nutrition Facts:

Fat Calories: 54.00 g
Total Fat:  5.93 g
Sat. Fat:  2.40 g
Cholesterol:  86.00 mg
Total Carbohydrate:  20.00 g
Fiber:  0.80 g
Sugars:  2.80 g
Protein:  5.40 g