I found the recipe for corn cakes on Mennonite Girls Can Cook.
|Corn cakes cooking on the comal!|
1/3 cup flour
1/3 cup cornmeal
1 tablespoon fresh parsley, chopped fine
1/4 teaspoon dry mustard ( I forgot to add dry mustard )
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cheddar cheese, grated
1 1/2 cups corn, cooked and drained
1/4 cup buttermilk
1 tablespoon butter, melted
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
Results: I loved the corn cakes! I forgot to take a photo of the cakes when they were finished so please click over to the Mennonite Girls Can Cook recipe link and see a lovely photo of how they look when they are cooked. They truly tasted like a corn tortilla with texture! When I made the corn cakes I served them with a spaghetti pasta, carrots, and watermelon.
I have two ideas on how I want to serve the corn cakes in the future and I will be sure to update this post when I do. First I want to serve them with salsa on them(as the recipe suggested) as they have such a flair in flavor. My second recipe I want to make with this is a corn cake made into a pie crust topped with cooked taco meat covered in cheese and baked until cooked. I then will use salsa and sour cream on top. Oh and I think I will replace the parsley with cilantro!
This concludes What's on the Menu Monday!