Corn Cakes

Corn is one thing my family can agree on liking. I know I know it doesn’t provide much nutritional value, yada yada, but it’s A-maize-ing. haha. You know, corn is Maize. Please tell me I’m semi funny? *crickets* Ok fine….

I stumbled across this recipe so many years ago that I’m not even sure when, where, or how. Like I mentioned above, my husband really likes corn and one night I came across this recipe and we decided to give it a whirl. OMG, I think we wound up having it 4 or 5 times in the next 2 weeks or something like that. Yeah, it’s crazy they were that good. Then we didn’t have any for I don’t know… years.

One night a couple weeks ago, however that changed. We were trying to come up with a side dish for dinner that was different that what we’ve been eating a lot of lately and that’s when I remembered about these Corn Cakes.

That night we invited our friend Jared over and asked if he’d ever had corn cakes. He kind of thought I was crazy I think until he actually tried them. Then he seemed to be sold. Now one thing I learned that night is these are a lot better when they are warm and fresh than when they cool off and sit there. So keep that in mind and maybe come up with a way to help keep them warn; then share your advice with me! Enjoy!

Corn Cakes

(adapted from Mennonite Girls Can Cook)

Ingredients:

• 1/3 cup flour
• 1/3 cup cornmeal
• 1/4 tsp dried mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 cup cheddar cheese, grated
• 1 1/2 cups corn, cooked and drained
  • What we like to do is place the corn in a skillet with a few tbsp of butter and some season salt. Just as the butter melts and gets a “sizzle” sound to it add the corn and sauté it up a bit. Adds another level of flavor!!
• 1/4 cup buttermilk
  • Don’t have? Don’t worry! Just add a splash of vinegar to milk (preferably low fat or skim but doesn’t have to be…)
• 1 egg
• 1 tbsp butter, melted

Method:

1. In a medium size bowl combine dry ingredients with grated cheese and set aside.
2. In another bowl whisk together corn, buttermilk, egg, and melted butter.
3. Pour corn mixture over dry ingredients and stir just until moistened, like you would for a muffin batter.
4. Scoop batter for each cake on a hot grill (350º) which has been lightly greased.
5. They will spread a bit so no need to flatten them.
6. Cook for 4 or 5 minutes on one side, until brown at the edges, flip and cook another 4 minutes.
7. Yield: 7 cakes

*Pulled from my old blog Paved Dirt Roads