Corn Cakes Recipe - An Easy and Tasty Appetizer Recipe

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).
Ingredients
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
Method
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). "

the paleolithic diet

... no, really, what people in paleolithic times ate.

A group of scientists over at the University of Canada have discovered extensive use of grains centuries before farming, which kind of puts a crimp in the whole 'paleolithic diet' idea, and it means that we're cleverer and more ingenious and more omnivorous as a species that people ever thought. Also, it maybe explains my deep-seated love of 'drates; I never went on the South Beach Diet or the Atkins Diet because they restrict the carbs I'm allowed to have, and I just can't live without bread. I can stand shifting what kinds of bread I have, but not the very existence of it.

I'd rather be fat, thank you.

Anyway, the study shows that wild sorghum and other grass grains were gathered and processed in bulk in a manner equivalent to how it was done after the advent of farming, and since all these grains were found with bones of things we already know they ate, we can assume they were eating the grains too (although it would be awesome if there was some totally unbeknownst use for ground and boiled grains that didn't involve eating...). It doesn't say in the article, but the forum I found the link in points out that the simplest and most 'primitive' way to eat grains is just to crack or crush them, boil them, and eat them like porridge. Which sounds awesome to me.

I've had oat porridge, of course (as well as oatzoto, oats prepared like risotto), and I've had cream of wheat and grits / corn pudding / polenta, but I'm woefully illiterate in the wider array of grains cooked this way. It's one of the things I meant to get to when I was eating strictly seasonally last year, but we never had the money for a real investment in grains; without a Whole Foods or a decent bulk grocery around here, they're expensive and hard to find, and online shops sell them for, like, seventy-seven million dollars an ounce (this may be exaggeration).

Still, if it was good enough for cave men...

Review: Nestum

An odd sort of babyfood cereal, but tasty none the less. Very smooth, and it doesn't require any heat-- just add it to milk, milk substitute or even juice or water, stir and eat! It's not too sweet, and it's fairly healthy, but I think maybe I'll use it mostly as a sweetener for actual oatmeal or cream of wheat. The smoothness makes it a little like wheat pudding, and my brain doesn't know what to do with that.