We’re a little bit Corny {Corn Cakes}
When I met my husband, he always commented on just how much he loved corn. So that year for Thanksgiving we introduced him to my grandma’s corn casserole recipe. He’s never looked back :). So anytime I run across corn recipes, I have to share with him and generally we end up trying them.
- Fresh Corn Casserole with Red Bell Pepper & Jalapeno
- Easy Cowboy Caviar
- Hot Corn Dip
- Jalapeno Corn Dip
- Hominy Cheese Casserole
Monday was no different. I was perusing through my google reader and ran across a recipe for Corn Cakes. Holy yummyness! They looked awesome. I knew we were going to have steaks for dinner {long story} but we didn’t have a side dish so I decided to make it a point to go to the store to pick up milk {another story for another day} because I knew we were going to try these!
So without further ado:
Corn Cakes adapted from Mennonite Girls Can Cook
Ingredients:
- 1/3 cup flour
- 1/3 cup cornmeal
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cheddar cheese, grated
- 1 1/2 cups corn, cooked and drained
- Best way to cook the corn {IMO of course} is put a few tablespoons butter & some season salt in a skillet. Just as the melts and gets a “sizzle” sound to it add the corn and saute it up a bit!! Adds another level of flavor
- 1/4 cup buttermilk
- Don’t have? Remember add a splash of vinegar to low fat or skim milk.
- 1 egg
- 1 tablespoon butter, melted
Method:
In a medium size bowl combine dry ingredients with grated cheese and set aside.
In another bowl whisk together corn, buttermilk, egg, and melted butter.
Pour corn mixture over dry ingredients and stir just until moistened, like you would for a muffin batter.
Scoop batter for each cake on a hot grill (350º) which has been lightly greased.
They will spread a bit so no need to flatten them.
Cook for 4 or 5 minutes on one side, until brown at the edges, flip and cook another 4 minutes.
Yield: 7 cakes
Corn Cakes adapted from Mennonite Girls Can Cook
Ingredients:
- 1/3 cup flour
- 1/3 cup cornmeal
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cheddar cheese, grated
- 1 1/2 cups corn, cooked and drained
- Best way to cook the corn {IMO of course} is put a few tablespoons butter & some season salt in a skillet. Just as the melts and gets a “sizzle” sound to it add the corn and saute it up a bit!! Adds another level of flavor
- 1/4 cup buttermilk
- Don’t have? Remember add a splash of vinegar to low fat or skim milk.
- 1 egg
- 1 tablespoon butter, melted
Method:
- In a medium size bowl combine dry ingredients with grated cheese and set aside.
- In another bowl whisk together corn, buttermilk, egg, and melted butter.
- Pour corn mixture over dry ingredients and stir just until moistened, like you would for a muffin batter.
- Scoop batter for each cake on a hot grill (350º) which has been lightly greased.
- They will spread a bit so no need to flatten them.
- Cook for 4 or 5 minutes on one side, until brown at the edges, flip and cook another 4 minutes.
- Yield: 7 cakes
