Saturday, April 24, 2010

Corn Cakes Recipe - An Easy and Tasty Appetizer Recipe

We made these for dinner, topped with sourcream and fresh salsa, took them downtown, and ate them at the tables at work while the sun slid behind the buildings and the light was fresh and just a little yellowed (not anywhere near how burned-golden it'll be when it hits summer), and the birds were coming home to roost. It was lovely. I'm so going to miss the spring when it's good and done-- and it's already feeling like summer in places that have milder summers.

The best part? It cost less than 10$ and was entirely vegetarian (though nowhere near vegan), and we didn't even mind that we were too lazy to cook chicken for it. It's definitely going into the Make This Again File and in the Good basic Recipe To Know File.

ETA: Here's the recipe, and some pictures:

"Makes 10-15 (depending on the size).
1 cup fresh Corn kernels
2 cups yellow cornmeal
1/2 cup plain flour
1 Tbsp Baking powder
Salt to taste
1-1/2 cups water
1 bunch Spring onions (greens only, chopped)
Pepper to taste
Oil to shallow fry
4 Tbsp melted Butter

Combine the cornmeal, flour, baking powder and salt, in a large bowl. Slowly, add the water until the mixture is the consistency of a thick cake batter.
Stir in the corn, spring onions and black pepper.
In a large frying pan/skillet, heat 2 tablespoons of the oil on medium-high heat. Add 2 tbsp full of batter into the skillet to make a 2-inch cake. Make the cakes in batches of 4-5 or less, without over crowding the pan. Cook for 3 to 5 minutes or until golden on the bottom. Turn and cook the other side 3 to 5 minutes more. Remove from the heat and brush with melted butter.
Refill the oil as needed.
Recipe contributed by Amy from Los Angeles (U.S). "

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