Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.
1 large egg
1 cup milk
3/4 cup medium-grind cornmeal, preferably stone-ground*
1/2 cup flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon chopped fresh marjoram leaves
3 green onions, chopped, plus sliced onions for garnish
1 jalapeño chile, seeded and chopped
2 cups fresh corn kernels
1/4 cup vegetable oil
Sour cream or Greek yogurt
How to Make It
Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.
Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
*Buy in a well-stocked grocery store or natural-food store.
This were wonderful and easy. I did make a change though, I put 1/2 of the batter in the pan and then put a little wad of pepper jack cheese in the center. I then added the rest of the batter to the top. The cheese cooked in the middle....it was delish!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!