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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Served with salsa on the side, these fluffy corn cakes from our Test Kitchan make a fantastic side for nearly any main dish, especially those with Southwestern flair. Try serving them with sour cream on the side for a little extra kick. Ingredients:
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1 teaspoon canola oil |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons yellow cornmeal |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon baking powder |
1/8 teaspoon ground cumin |
1 eggs, lightly beaten |
1/4 cup 2% milk |
1 cup frozen corn, thawed |
1 tablespoon diced pimientos |
1/2 cup salsa |
Directions:
1. In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.
2. Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. Yield: 3 servings.
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